NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz whole wheat penne pasta

2 tbsp parmesan cheese

0.25 cup non-fat Greek yogurt

1 tsp olive oil

2 cloves garlic

1 cup fresh spinach

0.25 cup low-sodium chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Bring a small 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, black pepper, and dried oregano on both sides.

• 3

  Heat 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.

• 4

  Remove chicken from the pan to rest for 3 minutes, then slice into thin strips.

• 5

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

• 6

  Pour in the chicken broth to deglaze the pan, using a wooden spoon to scrape up any browned bits.

• 7

  Whisk in the non-fat Greek yogurt and parmesan cheese until the sauce is smooth and slightly thickened.

• 8

  Add the fresh spinach to the skillet and stir until just wilted.

• 9

  Toss the cooked pasta and sliced chicken into the sauce until everything is well-coated and heated through.