NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz dry whole wheat penne

1 tsp extra virgin olive oil

2 cloves garlic

0.25 cup plain Greek yogurt

1 tbsp Parmesan cheese

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  Cook the whole wheat penne in a large pot of boiling salted water according to package directions until al dente.

• 2

  While the pasta cooks, heat the olive oil in a large skillet over medium heat and add the diced chicken breast seasoned with sea salt and black pepper.

• 3

  Sauté the chicken for 5-7 minutes until golden brown and cooked through, then add the minced garlic and cook for an additional minute until fragrant.

• 4

  Reserve 2 tablespoons of the pasta cooking water, then drain the pasta.

• 5

  Reduce the skillet heat to low; stir in the Greek yogurt, Parmesan cheese, and reserved pasta water to create a smooth sauce.

• 6

  Fold in the cooked pasta and baby spinach, tossing gently until the spinach is wilted and the pasta is coated in the creamy sauce.

• 7

  Garnish with fresh chopped parsley before serving.