NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 oz Whole-grain penne pasta

0.25 cup Plain non-fat Greek yogurt

2 tbsp Grated parmesan cheese

2 cloves Garlic

1 tsp Extra virgin olive oil

1 cup Fresh baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  While pasta cooks, season the chicken breast with sea salt and black pepper.

• 3

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

• 4

  Remove chicken from the pan to rest, then add the minced garlic to the same skillet, sautéing until fragrant.

• 5

  In a small bowl, whisk together the Greek yogurt and grated parmesan with two tablespoons of the hot pasta water.

• 6

  Lower the skillet heat and return the sliced chicken to the pan along with the cooked pasta and fresh baby spinach.

• 7

  Pour the yogurt mixture over the pasta, tossing gently until the spinach wilts and the sauce creates a velvety coating.

• 8

  Garnish with fresh chopped parsley before serving.