NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1.25 oz Whole wheat penne pasta

1 tsp Extra virgin olive oil

2 tbsp Plain Greek yogurt

1 tbsp Grated parmesan cheese

1 clove Garlic

1 cup Fresh baby spinach

0.5 cup Cherry tomatoes

2 tbsp Low-sodium chicken broth

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the whole wheat penne according to package directions until al dente.

• 2

  Season the chicken breast with half of the sea salt, black pepper, and dried oregano.

• 3

  Heat olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through, then set aside to rest.

• 4

  In the same skillet, add the minced garlic and halved cherry tomatoes, sautéing until the tomatoes begin to soften and blister.

• 5

  Pour in the chicken broth to deglaze the pan, then stir in the fresh baby spinach until it just begins to wilt.

• 6

  Reduce heat to low and stir in the Greek yogurt and parmesan cheese until a smooth, velvety sauce forms.

• 7

  Slice the chicken and toss it back into the skillet along with the cooked pasta, mixing well to coat everything in the creamy sauce.