NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz whole wheat penne

0.25 cup plain Greek yogurt

1 tsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  While the pasta cooks, season the chicken breast with sea salt and black pepper.

• 3

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

• 4

  Remove the chicken from the pan, let it rest for 2 minutes, then slice into thin strips.

• 5

  In the same skillet, reduce heat to low and add minced garlic, sautéing for 30 seconds until fragrant.

• 6

  Stir in the fresh baby spinach and cook until just wilted.

• 7

  In a small bowl, whisk together the Greek yogurt, lemon juice, and lemon zest to create the creamy base.

• 8

  Drain the pasta, reserving 2 tablespoons of the starchy pasta water.

• 9

  Add the cooked pasta, sliced chicken, and yogurt mixture to the skillet, tossing gently with the reserved pasta water to coat every noodle.

• 10

  Garnish with freshly chopped parsley and serve immediately.