NUTRITION

SERVINGS

INGREDIENTS

1.5 oz whole wheat penne

4 oz chicken breast

1 tsp olive oil

2 cloves garlic

0.25 cup plain Greek yogurt

1 cup baby spinach

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

PREPARATION

• 1

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

• 2

  Reserve 0.25 cup of the starchy pasta water, then drain the pasta and set it aside.

• 3

  Heat the olive oil in a large skillet over medium-high heat and add the diced chicken breast.

• 4

  Season the chicken with sea salt and black pepper, cooking for 5-7 minutes until golden brown and cooked through.

• 5

  Reduce the heat to medium, then add the minced garlic and baby spinach to the skillet, sautéing until the spinach is wilted.

• 6

  In a small bowl, whisk together the plain Greek yogurt, lemon juice, and the reserved pasta water until the mixture is smooth.

• 7

  Add the cooked pasta to the skillet and pour the yogurt mixture over the chicken and vegetables.

• 8

  Toss everything together until the pasta is thoroughly coated in the creamy sauce, then garnish with chopped fresh parsley before serving.