NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup whole wheat penne pasta

1 tbsp extra virgin olive oil

0.25 cup tomato puree

2 tbsp plain non-fat Greek yogurt

1 cup fresh baby spinach

1 clove garlic

5 leaves fresh basil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

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

• 2

  While pasta cooks, heat the olive oil in a large skillet over medium heat and add the diced chicken breast, seasoning with sea salt, black pepper, and dried oregano.

• 3

  Sauté the chicken for 5-7 minutes until golden brown and cooked through, then add the minced garlic and cook for an additional 30 seconds until fragrant.

• 4

  Pour in the tomato puree and simmer for 3 minutes, then stir in the fresh baby spinach and basil leaves until the greens are just wilted.

• 5

  Remove the skillet from heat, then vigorously stir in the Greek yogurt to create a smooth, creamy sauce before tossing in the cooked pasta to coat.