NUTRITION

SERVINGS

INGREDIENTS

6 oz ground chicken

0.25 cup penne pasta

0.25 cup plain Greek yogurt

1 clove garlic

1 cup baby spinach

0.25 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Before draining the pasta, reserve approximately 2 tablespoons of the starchy pasta water.

• 3

  Heat the olive oil in a large skillet over medium-high heat.

• 4

  Add the ground chicken to the skillet, breaking it up with a wooden spoon, and cook until browned and cooked through.

• 5

  Stir in the minced garlic, sea salt, black pepper, and dried oregano, cooking for another 1 minute until fragrant.

• 6

  Add the baby spinach to the skillet and stir until just wilted, then remove the skillet from the heat.

• 7

  In a small bowl, whisk the Greek yogurt with the reserved pasta water to create a smooth, thin consistency.

• 8

  Add the cooked penne to the skillet with the chicken and spinach.

• 9

  Pour the yogurt mixture over the pasta and toss everything together until evenly coated and creamy.

• 10

  Garnish with freshly chopped parsley and serve immediately.