NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.25 oz whole wheat penne

1 tsp extra virgin olive oil

2 cloves garlic

1 cup baby spinach

0.25 cup plain non-fat Greek yogurt

1 tbsp grated parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp onion powder

2 tbsp pasta water

PREPARATION

• 1

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

• 2

  Reserve two tablespoons of the starchy pasta water before draining the noodles.

• 3

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

• 4

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

• 5

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

• 6

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

• 7

  Add the baby spinach to the skillet and toss until just wilted.

• 8

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

• 9

  Return the pasta and sliced chicken to the skillet, pour in the yogurt sauce, and toss gently to coat everything.

• 10

  Serve immediately while the sauce is warm and creamy.