NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 oz Whole wheat penne pasta

2 tbsp Grated parmesan cheese

2 tbsp Plain non-fat Greek yogurt

1 tsp Extra virgin olive oil

2 clove Garlic

1 cup Fresh baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Boil a pot of salted water and cook the whole wheat penne according to package directions until al dente, reserving 1/4 cup of pasta water before draining.

• 2

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

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through, then set aside to rest and slice.

• 4

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

• 5

  Whisk together the Greek yogurt, grated parmesan cheese, and a splash of the reserved pasta water in the skillet to create a smooth, creamy sauce base.

• 6

  Add the fresh baby spinach to the sauce and stir gently until the leaves are just wilted.

• 7

  Toss the cooked pasta and sliced chicken into the skillet, coating everything thoroughly in the silky parmesan sauce.

• 8

  Garnish with chopped fresh parsley and serve immediately while hot.