NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz whole grain penne pasta

0.25 cup plain non-fat Greek yogurt

2 tbsp grated parmesan cheese

1 tsp extra virgin olive oil

1 clove garlic

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

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

• 5

  In the same skillet, reduce heat to low and add the minced garlic, sautéing for 30 seconds until fragrant.

• 6

  Reserve 2 tablespoons of the pasta cooking water, then drain the pasta.

• 7

  In a small bowl, whisk together the Greek yogurt, grated parmesan, and the reserved pasta water until smooth.

• 8

  Add the cooked pasta, sliced chicken, and baby spinach to the skillet with the garlic.

• 9

  Pour the yogurt sauce over the mixture and toss gently over low heat until the spinach is wilted and the sauce is creamy and well-combined.