NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1 oz Whole wheat penne

0.25 cup Plain Greek yogurt

1 tbsp Parmesan cheese

1 tsp Olive oil

1 cup Fresh spinach

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

1 tsp Fresh basil

2 tbsp Pasta water

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

  Before draining the pasta, reserve 2 tablespoons of the starchy pasta water and set it aside.

• 3

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

• 4

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

• 5

  Add the minced garlic to the skillet and cook for 1 minute until fragrant, then add the fresh spinach and sauté until just wilted.

• 6

  In a small bowl, whisk together the Greek yogurt, parmesan cheese, fresh parsley, and fresh basil.

• 7

  Lower the skillet heat to low and add the cooked pasta and reserved pasta water to the chicken and spinach mixture.

• 8

  Stir in the Greek yogurt sauce, tossing everything together gently until the sauce is creamy and coats the pasta evenly.

• 9

  Remove from heat immediately to prevent the yogurt from curdling and serve warm.