NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.75 cup cooked whole grain penne

0.25 cup plain non-fat greek yogurt

1 tbsp grated parmesan cheese

0.5 tbsp extra virgin olive oil

2 cloves garlic

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp 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.

• 2

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

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through.

• 4

  Reduce the heat to medium, then add the minced garlic and fresh baby spinach to the skillet, sautéing until the spinach is wilted.

• 5

  In a small bowl, whisk together the plain non-fat Greek yogurt, grated parmesan cheese, and two tablespoons of the hot pasta cooking water until smooth.

• 6

  Drain the pasta and add it to the skillet with the chicken and vegetables.

• 7

  Remove the skillet from the heat and stir in the yogurt mixture until a creamy sauce forms, then garnish with fresh parsley.