NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1.5 oz Whole wheat penne

0.25 cup Plain Greek yogurt

2 tbsp Grated parmesan cheese

0.5 tbsp Extra virgin olive oil

2 clove Garlic

1 cup Baby spinach

0.25 cup Low-sodium chicken broth

0.25 tsp Sea salt

0.25 tsp Black pepper

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

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

• 3

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

• 4

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

• 5

  In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.

• 6

  Pour in the chicken broth to deglaze the pan, scraping up any browned bits.

• 7

  Reduce heat to low and whisk in the Greek yogurt and grated parmesan until a smooth sauce forms.

• 8

  Add the baby spinach to the sauce and stir until just wilted.

• 9

  Toss the cooked pasta and sliced chicken into the skillet, coating everything evenly in the creamy sauce before serving.