NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1 oz Whole wheat penne pasta

0.5 tbsp Extra virgin olive oil

2 cloves Garlic

1 cup Fresh baby spinach

0.25 cup Plain Greek yogurt

1 tbsp Grated parmesan cheese

0.25 cup Low sodium chicken broth

0.25 tsp Sea salt

0.25 tsp Black pepper

0.13 tsp Red pepper flakes

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

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

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat and sauté the chicken until golden and cooked through.

• 4

  Add the minced garlic and red pepper flakes to the skillet, cooking for 1 minute until fragrant.

• 5

  Reduce the heat to low and pour in the chicken broth to deglaze the pan, scraping up any browned bits.

• 6

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

• 7

  Whisk together the Greek yogurt and grated parmesan cheese in a small bowl, then stir it into the skillet to create a creamy sauce.

• 8

  Add the cooked pasta to the skillet and toss everything together until the noodles are thoroughly coated in the velvety sauce.