NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup whole grain penne

0.25 cup plain Greek yogurt

1 tbsp grated parmesan cheese

1 tsp extra virgin olive oil

2 cloves garlic

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

2 tbsp low-sodium chicken broth

PREPARATION

• 1

  Cook the whole grain penne in boiling water according to package instructions until al dente, then drain and set aside.

• 2

  Cut the chicken breast into bite-sized cubes and season evenly with the sea salt, black pepper, and dried oregano.

• 3

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

• 4

  Add the minced garlic to the skillet and cook for 1 minute until the aroma fills the kitchen.

• 5

  Stir in the fresh baby spinach and chicken broth, cooking until the spinach has completely wilted.

• 6

  Turn the heat to low and stir in the Greek yogurt and grated parmesan cheese until the sauce is thick and creamy.

• 7

  Add the cooked pasta to the skillet and toss well to ensure every piece is coated in the garlic parmesan sauce.