NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Boneless skinless chicken breast

1.5 oz Whole grain penne pasta

0.25 cup Plain non-fat Greek yogurt

2 tbsp Grated Parmesan cheese

1 tsp Extra virgin olive oil

2 cloves Garlic

1 cup Fresh baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Red pepper flakes

1 tbsp Fresh parsley

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the whole grain penne according to package directions until al dente, reserving 1/4 cup of pasta water before draining.

• 2

  While the pasta cooks, season the chicken breast pieces evenly with sea salt and black pepper.

• 3

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

• 4

  Reduce the heat to medium, add the minced garlic and red pepper flakes, and cook for 1 minute until fragrant.

• 5

  Add the fresh baby spinach to the skillet and toss until the leaves are just wilted.

• 6

  In a small bowl, whisk together the Greek yogurt and grated Parmesan cheese until smooth.

• 7

  Add the cooked pasta and the yogurt mixture to the skillet, tossing everything together while adding the reserved pasta water 1 tablespoon at a time until a creamy consistency is achieved.

• 8

  Garnish with fresh chopped parsley and serve immediately while hot.