NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 cup whole wheat penne

2 tbsp grated parmesan cheese

2 tbsp plain non-fat Greek yogurt

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

0.25 tsp dried oregano

PREPARATION

• 1

  Bring a 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, dice the chicken breast into bite-sized pieces and season with sea salt, black pepper, and dried oregano.

• 3

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

• 4

  Add the minced garlic to the skillet and cook for 30 seconds until fragrant, then pour in the chicken broth to deglaze the pan.

• 5

  Add the fresh baby spinach to the skillet and stir until it begins to wilt into the chicken and broth mixture.

• 6

  Remove the skillet from the heat and stir in the Greek yogurt and grated parmesan cheese until a smooth, creamy sauce forms.

• 7

  Drain the pasta and toss it directly into the skillet with the chicken and sauce until every noodle is perfectly coated.