NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1.5 oz Whole wheat penne pasta

1 tsp Extra virgin olive oil

1 clove Garlic

2 tbsp Nonfat plain Greek yogurt

1 tbsp Grated parmesan cheese

0.25 cup Low-sodium chicken broth

1 cup Fresh baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Cook the whole wheat penne in a pot of boiling salted water according to package directions until al dente.

• 2

  While pasta cooks, slice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 3

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

• 4

  Add the minced garlic to the skillet and cook for 1 minute until fragrant.

• 5

  Pour in the chicken broth and add the fresh baby spinach, stirring until the spinach is wilted and the liquid reduces slightly.

• 6

  Remove the skillet from heat, then stir in the Greek yogurt and grated parmesan cheese to create a smooth sauce.

• 7

  Add the cooked pasta to the skillet and toss everything together until the noodles are well coated in the velvety sauce.