NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat penne pasta

0.25 cup plain non-fat Greek yogurt

2 tbsp grated parmesan cheese

1 tsp extra virgin olive oil

2 cloves garlic

1 cup fresh baby spinach

0.25 cup low-sodium chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp red pepper flakes

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the whole wheat penne according to package directions until al dente. Reserve 2 tablespoons of pasta water before draining.

• 2

  While pasta cooks, season the chicken breast with half of the salt and pepper.

• 3

  Heat olive oil in a large skillet over medium-high heat and sear the chicken for 5-7 minutes per side until golden brown and cooked through. Remove and slice into thin strips.

• 4

  In the same skillet, reduce heat to medium and sauté minced garlic for 1 minute until fragrant.

• 5

  Whisk in the chicken broth, scraping up any browned bits from the bottom of the pan.

• 6

  Stir in the baby spinach until just wilted, then turn the heat to low.

• 7

  Whisk together the Greek yogurt and parmesan cheese in a small bowl, then add to the skillet along with the reserved pasta water to create a smooth sauce.

• 8

  Add the cooked pasta and sliced chicken back to the skillet, tossing well to coat everything in the sauce.

• 9

  Season with the remaining salt, pepper, and red pepper flakes before serving immediately.