NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup whole wheat penne pasta

0.25 cup plain non-fat Greek yogurt

1 tbsp grated parmesan cheese

2 cloves garlic

0.5 tbsp extra virgin olive oil

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  Boil the whole wheat pasta in salted water according to package directions then drain and set aside.

• 2

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

• 3

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

• 4

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

• 5

  Lower the skillet heat to medium-low and add the minced garlic, sautéing for 30 seconds until fragrant.

• 6

  Whisk in the Greek yogurt and parmesan cheese with a small splash of pasta water to create a smooth, creamy sauce.

• 7

  Add the spinach to the sauce and stir until just wilted.

• 8

  Toss the cooked pasta and sliced chicken back into the skillet until thoroughly coated in the sauce.

• 9

  Garnish with fresh parsley and serve immediately.