NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz whole wheat penne

2 cup fresh spinach

2 tbsp grated parmesan cheese

0.25 cup non-fat Greek yogurt

1 tsp olive oil

2 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup low-sodium chicken broth

PREPARATION

• 1

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

• 2

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

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through, about 5-6 minutes per side.

• 4

  Remove the chicken from the skillet and let it rest for 5 minutes before slicing into thin strips.

• 5

  In the same skillet, reduce heat to low and add the minced garlic, sautéing for 30 seconds until fragrant.

• 6

  Whisk in the chicken broth and Greek yogurt, stirring constantly to create a smooth, creamy sauce base.

• 7

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

• 8

  Toss the cooked pasta, sliced chicken, and grated parmesan cheese into the skillet until everything is thoroughly coated in the sauce.