NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz whole wheat penne

0.5 cup plain non-fat Greek yogurt

1 cup fresh spinach

1 tbsp grated parmesan cheese

1 clove garlic

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Reserve 0.25 cup of the hot pasta water before draining the noodles.

• 3

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

• 4

  Heat olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through, then set aside to rest.

• 5

  In the same skillet, reduce heat to medium and sauté the minced garlic for 30 seconds until fragrant.

• 6

  Add the fresh spinach to the skillet and cook until just wilted.

• 7

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

• 8

  Slice the rested chicken into thin strips.

• 9

  Add the cooked pasta, yogurt mixture, and reserved pasta water to the skillet, tossing gently until the sauce is creamy and coats the noodles.

• 10

  Stir in the sliced chicken and garnish with fresh parsley before serving.