NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1.5 oz Whole wheat penne

0.25 cup Non-fat Greek yogurt

2 tbsp Parmesan cheese

1 tsp Ghee

2 clove Garlic

1 cup Baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Fresh parsley

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the whole wheat penne according to package directions until al dente, reserving 0.25 cup of pasta water before draining.

• 2

  Season the chicken breast pieces with sea salt, black pepper, and garlic powder.

• 3

  Heat the ghee in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through, then remove from the pan and set aside.

• 4

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

• 5

  Whisk together the non-fat Greek yogurt, parmesan cheese, and the reserved pasta water in a small bowl until smooth.

• 6

  Add the cooked pasta, seared chicken, and baby spinach to the skillet, then pour the yogurt mixture over the top.

• 7

  Toss everything together over low heat for 1-2 minutes until the spinach is wilted and the sauce is creamy, then garnish with fresh parsley.