NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 oz Whole wheat penne

0.25 cup Plain non-fat Greek yogurt

1 tbsp Grated parmesan cheese

1 cup Fresh baby spinach

1 clove Garlic

0.5 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Reserved pasta water

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the whole wheat penne until al dente, reserving two tablespoons of the cooking water before draining.

• 2

  Season the chicken breast with sea salt and black pepper on both sides.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through, approximately 6 minutes per side.

• 4

  Remove the chicken from the pan to rest, then slice it into thin strips.

• 5

  In the same skillet, lower the heat to medium and sauté the minced garlic for 1 minute until fragrant.

• 6

  Add the fresh baby spinach to the skillet and cook until just wilted, then remove the pan from the heat.

• 7

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

• 8

  Add the cooked pasta and sliced chicken back into the skillet, pour the yogurt mixture over the top, and toss everything together until the sauce is creamy and well-distributed.