NUTRITION

SERVINGS

INGREDIENTS

1.5 oz whole wheat spaghetti

4 oz chicken breast

1 tsp olive oil

2 cloves garlic

2 tbsp plain non-fat Greek yogurt

2 tbsp grated parmesan cheese

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

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

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through, about 5-6 minutes.

• 4

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

• 5

  Reserve 2 tablespoons of the pasta cooking water, then drain the spaghetti.

• 6

  In a small bowl, whisk together the Greek yogurt, parmesan cheese, and the reserved pasta water to create a smooth sauce.

• 7

  Add the cooked spaghetti and baby spinach to the skillet with the chicken, tossing until the spinach begins to wilt.

• 8

  Remove the skillet from the heat and stir in the yogurt sauce, remaining salt, and pepper until the noodles are evenly coated.

• 9

  Garnish with fresh chopped parsley and serve immediately.