NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole grain penne pasta

0.25 cup plain Greek yogurt

0.5 tbsp extra virgin olive oil

1 cup fresh baby spinach

1 tbsp fresh lemon juice

0.5 tsp lemon zest

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

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

• 3

  Heat the olive oil in a large skillet over medium-high heat and sauté the chicken until golden and cooked through, about 5-7 minutes.

• 4

  Add the minced garlic to the skillet and cook for 30 seconds until fragrant, then stir in the fresh baby spinach until just wilted.

• 5

  In a small bowl, whisk together the Greek yogurt, lemon juice, and lemon zest with 2 tablespoons of the hot pasta cooking water to create a smooth sauce.

• 6

  Drain the pasta and add it to the skillet with the chicken and spinach.

• 7

  Remove the skillet from heat and stir in the creamy lemon-yogurt sauce until everything is evenly coated.

• 8

  Garnish with fresh chopped parsley and serve immediately.