NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 cup whole wheat penne

0.25 cup plain greek yogurt

2 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 fresh parsley

PREPARATION

• 1

  Cook the whole wheat penne in boiling salted water until al dente, reserving two tablespoons of the pasta water before draining.

• 2

  Season the chicken breast with sea salt and black pepper on both sides.

• 3

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

• 4

  Remove the chicken from the pan, let it rest for three minutes, then slice into thin strips.

• 5

  In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.

• 6

  Stir in the fresh baby spinach and cook until just wilted.

• 7

  Lower the heat to low and whisk in the Greek yogurt, parmesan cheese, and reserved pasta water to create a smooth, creamy sauce.

• 8

  Toss the cooked pasta and sliced chicken into the skillet, coating everything thoroughly in the sauce.

• 9

  Garnish with chopped fresh parsley and serve immediately.