NUTRITION

SERVINGS

INGREDIENTS

1.5 oz whole wheat penne pasta

5 oz chicken breast

1 tsp olive oil

2 cloves garlic

0.25 cup plain non-fat Greek yogurt

1 tbsp grated parmesan cheese

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp onion powder

1 tbsp fresh parsley

PREPARATION

• 1

  Cook the whole wheat penne in a pot of boiling salted water according to package directions, reserving 0.25 cup of pasta water before draining.

• 2

  While pasta cooks, dice the chicken breast into bite-sized pieces and season with sea salt, black pepper, and onion powder.

• 3

  Heat olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through, about 5-7 minutes.

• 4

  Add the minced garlic to the skillet with the chicken and cook for 1 minute until fragrant, then lower the heat to low.

• 5

  Whisk together the Greek yogurt and parmesan cheese in a small bowl until smooth.

• 6

  Add the cooked pasta, spinach, and yogurt mixture to the skillet, tossing gently with splashes of reserved pasta water until the sauce is velvety and spinach is wilted.

• 7

  Garnish with fresh chopped parsley and serve immediately while warm.