NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 cup whole wheat penne

1 tsp extra virgin olive oil

2 tbsp plain non-fat Greek yogurt

1.5 tbsp grated parmesan cheese

1 cup fresh baby spinach

1 clove garlic

2 tbsp low-sodium chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Season the chicken breast evenly with sea salt, black pepper, and dried oregano.

• 2

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

• 3

  Remove the chicken from the skillet and allow it to rest for 3 minutes before slicing into thin strips.

• 4

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

• 5

  Whisk in the chicken broth, Greek yogurt, and grated parmesan cheese until a smooth, creamy sauce forms.

• 6

  Add the cooked whole wheat penne and fresh baby spinach to the skillet, tossing until the spinach is just wilted.

• 7

  Fold the sliced chicken back into the pasta mixture and serve immediately while hot.