NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup whole wheat penne pasta

0.25 cup plain non-fat Greek yogurt

1 tbsp grated parmesan cheese

1 tsp extra virgin olive oil

2 cloves fresh garlic

1 cup fresh baby spinach

2 tbsp low-sodium chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Slice the chicken breast into bite-sized pieces and season evenly with sea salt, black pepper, and dried oregano.

• 2

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

• 3

  Reduce the heat to low and add the minced garlic, sautéing for 30 seconds until fragrant.

• 4

  Stir in the fresh baby spinach and chicken broth, allowing the spinach to wilt slightly in the residual heat.

• 5

  In a small bowl, whisk the Greek yogurt and grated parmesan together until the mixture is smooth and combined.

• 6

  Remove the skillet from the heat and toss in the cooked whole wheat penne and the yogurt mixture until the pasta is coated in a velvety sauce.