NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat penne pasta

0.5 cup tomato puree

2 tbsp non-fat Greek yogurt

1 tsp olive oil

1 clove garlic

0.25 cup fresh basil

1 cup fresh baby spinach

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.

• 2

  While pasta cooks, heat olive oil in a large skillet over medium heat and add the sliced chicken breast seasoned 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

  Stir in the tomato puree and baby spinach, simmering for 2-3 minutes until the spinach is wilted and the sauce is heated through.

• 5

  Remove the skillet from heat and stir in the non-fat Greek yogurt and fresh basil until the sauce becomes a velvety, light orange color.

• 6

  Drain the pasta and toss it directly into the skillet with the creamy sauce, ensuring every noodle is well-coated before serving.