NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat penne

1 tsp extra virgin olive oil

2 cloves garlic

0.25 cup plain non-fat Greek yogurt

1 tbsp grated parmesan cheese

2 tbsp low-sodium chicken broth

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

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

  While the pasta cooks, season the chicken breast with sea salt, black pepper, and dried oregano on both sides.

• 3

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

• 4

  Remove the chicken from the pan, let it rest for 3 minutes, then slice into thin strips.

• 5

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

• 6

  Whisk together the Greek yogurt, chicken broth, and parmesan cheese in a small bowl, then pour the mixture into the skillet.

• 7

  Add the baby spinach to the skillet and stir until just wilted into the creamy sauce.

• 8

  Toss the cooked pasta and sliced chicken into the skillet until everything is evenly coated and heated through.