NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast, diced

0.5 cup whole wheat penne, cooked

0.25 cup Greek yogurt, plain non-fat

1 tbsp parmesan cheese, grated

0.5 oz mozzarella cheese, shredded

1 tsp olive oil

1 cup fresh baby spinach

1 clove garlic, minced

0.25 cup chicken broth, low sodium

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Heat the olive oil in a skillet over medium heat and sauté the minced garlic until fragrant.

• 3

  Add the diced chicken breast to the skillet and cook until browned and fully cooked through.

• 4

  Stir in the fresh baby spinach and cook just until wilted, then remove the skillet from the heat.

• 5

  In a small mixing bowl, whisk together the Greek yogurt, chicken broth, sea salt, black pepper, and dried oregano to create a smooth sauce.

• 6

  In a small oven-safe baking dish, combine the cooked pasta, the chicken and spinach mixture, and the yogurt sauce.

• 7

  Evenly sprinkle the shredded mozzarella and grated parmesan cheese over the top of the pasta mixture.

• 8

  Bake for 15 minutes or until the cheese is melted and the top is beautifully golden and bubbly.