NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup cheese tortellini

0.5 cup tomato puree

0.25 cup non-fat Greek yogurt

1 cup fresh baby spinach

1 tsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook the cheese tortellini according to package instructions until al dente, then drain.

• 2

  While the pasta cooks, dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through, about 5-7 minutes.

• 4

  Reduce the heat to medium and add the minced garlic and dried oregano, stirring for 30 seconds until fragrant.

• 5

  Pour in the tomato puree and simmer for 2 minutes, then remove the skillet from the heat.

• 6

  Stir in the Greek yogurt until the sauce is smooth and creamy, then add the fresh baby spinach and stir until just wilted.

• 7

  Add the cooked tortellini to the skillet, tossing gently to coat everything in the sauce before serving.