NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz whole wheat penne pasta

0.25 cup nonfat greek yogurt

1.5 tbsp grated parmesan cheese

0.5 tbsp extra virgin olive oil

2 cloves garlic

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 tbsp reserved pasta water

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the whole wheat penne according to package directions.

• 2

  Reserve one tablespoon of the starchy pasta water before draining the pasta and setting it aside.

• 3

  Season the chicken breast evenly on both sides with sea salt, black pepper, and dried oregano.

• 4

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

• 5

  Remove the chicken from the skillet to rest, then in the same pan, sauté the minced garlic for 30 seconds until fragrant.

• 6

  Add the fresh baby spinach to the skillet and sauté until just wilted, then reduce the heat to low.

• 7

  In a small bowl, whisk together the Greek yogurt, grated parmesan, and the reserved pasta water until smooth.

• 8

  Add the cooked pasta and the yogurt mixture to the skillet, tossing gently to create a creamy, light sauce.

• 9

  Slice the rested chicken breast and serve it over the warm pasta for a balanced and protein-rich meal.