NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 oz Whole wheat penne

1.5 tsp Extra virgin olive oil

2 cloves Garlic

1 cup Baby spinach

0.25 cup Non-fat Greek yogurt

1 tbsp Grated parmesan cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

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

• 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

  Lower the heat to medium and add the minced garlic, sautéing for 1 minute until fragrant, then stir in the baby spinach until just wilted.

• 5

  Reserve 2 tablespoons of the hot pasta water, then drain the pasta.

• 6

  In a small bowl, whisk the Greek yogurt with the reserved pasta water to create a smooth consistency.

• 7

  Add the cooked pasta to the skillet with the chicken and spinach, then pour in the yogurt mixture and grated parmesan.

• 8

  Toss everything together over low heat until the sauce is creamy and coats the pasta evenly.

• 9

  Garnish with fresh parsley and serve immediately while warm.