NUTRITION

SERVINGS

INGREDIENTS

5 oz Boneless skinless chicken breast

1 oz Whole wheat penne pasta

1 tsp Extra virgin olive oil

2 cloves Garlic

0.25 cup Plain non-fat Greek yogurt

0.25 cup Low-sodium chicken broth

1 cup Fresh baby spinach

1 tbsp Grated parmesan cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 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 sea salt, black pepper, and dried oregano on both sides.

• 3

  Heat olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through.

• 4

  Remove the chicken from the pan to rest, then slice into thin strips.

• 5

  In the same skillet, reduce heat to medium and sauté the minced garlic for 1 minute until fragrant.

• 6

  Pour in the chicken broth to deglaze the pan, scraping up any brown bits, then add the baby spinach and cook until wilted.

• 7

  Remove the skillet from heat and whisk in the Greek yogurt and parmesan cheese until a smooth, creamy sauce forms.

• 8

  Add the cooked pasta and sliced chicken back into the skillet, tossing well to coat everything in the herb-infused sauce.