NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup whole wheat penne

0.25 cup plain Greek yogurt

1 cup fresh baby spinach

0.5 tbsp extra virgin olive oil

2 cloves garlic

1 tbsp grated parmesan cheese

0.25 cup low-sodium chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

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

• 2

  While the pasta cooks, dice the chicken breast and season it with sea salt, black pepper, and dried oregano.

• 3

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

• 4

  Lower the heat to medium, add the minced garlic cloves, and cook for 1 minute until fragrant.

• 5

  Pour in the chicken broth to deglaze the pan, scraping up any browned bits, then stir in the fresh baby spinach until it is just wilted.

• 6

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

• 7

  Add the cooked penne to the skillet and toss well to coat every noodle in the creamy garlic sauce before serving.