NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 oz Whole wheat penne pasta

0.25 cup Plain non-fat Greek yogurt

1 tbsp Grated parmesan cheese

1 clove Garlic

1 cup Fresh baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Extra virgin olive oil

2 tbsp Reserved pasta water

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 the olive oil in a large skillet over medium-high heat.

• 3

  Season the chicken breast with sea salt and black pepper, then sauté in the skillet until golden brown and cooked through.

• 4

  Lower the heat and add the minced garlic, cooking for 30 seconds until fragrant but not burnt.

• 5

  Before draining the pasta, carefully reserve 2 tablespoons of the starchy cooking water.

• 6

  In a small bowl, whisk together the Greek yogurt, reserved pasta water, and grated parmesan until smooth.

• 7

  Drain the pasta and add it to the skillet with the chicken, then pour the yogurt mixture over the top.

• 8

  Add the fresh baby spinach and toss everything together over low heat until the spinach is wilted and the sauce is creamy.