NUTRITION

SERVINGS

INGREDIENTS

1.5 oz whole wheat penne

4.5 oz chicken breast

1 tsp extra virgin olive oil

2 cloves garlic

1 cup baby spinach

0.25 cup low-sodium chicken broth

0.25 cup non-fat Greek yogurt

1.5 tbsp grated parmesan cheese

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 the pasta cooks, dice the chicken breast into bite-sized pieces and season with sea salt, black pepper, and dried oregano.

• 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.

• 4

  Add the minced garlic and baby spinach to the skillet, stirring for 1-2 minutes until the spinach is wilted and fragrant.

• 5

  Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon.

• 6

  Reduce the heat to low, then whisk in the Greek yogurt and grated parmesan cheese until the sauce is smooth and creamy.

• 7

  Drain the pasta and toss it directly into the skillet with the creamy sauce and chicken until every noodle is well coated.