NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1.5 oz Whole wheat penne pasta

0.5 tbsp Extra virgin olive oil

2 whole Garlic cloves

0.25 cup Plain non-fat Greek yogurt

1.5 tbsp Grated parmesan cheese

1 cup Fresh baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Bring a large 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, reserve 2 tablespoons of the starchy pasta water, then drain the rest.

• 3

  Season the chicken breast with half of the sea salt and black pepper.

• 4

  Heat the olive oil in a large skillet over medium-high heat and cook the chicken until golden brown and cooked through, about 5-7 minutes per side.

• 5

  Remove the chicken from the skillet, let it rest for 2 minutes, then slice it into thin strips.

• 6

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

• 7

  Turn the heat to low and whisk in the Greek yogurt, grated parmesan cheese, and the reserved pasta water to create a smooth sauce.

• 8

  Add the cooked pasta, sliced chicken, and baby spinach to the skillet, tossing gently until the spinach is wilted and the pasta is evenly coated.

• 9

  Season with the remaining salt and pepper before serving warm.