NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz whole grain penne

0.25 cup plain Greek yogurt

2 tbsp grated parmesan cheese

1 tsp olive oil

1 cup baby spinach

2 cloves garlic

0.25 cup low sodium chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  While the pasta cooks, dice the chicken breast into 1-inch pieces and season with sea salt and black pepper.

• 3

  Heat olive oil in a non-stick skillet over medium-high heat. Add the chicken and cook for 5-6 minutes until golden brown and cooked through.

• 4

  Lower the heat to medium and add minced garlic, sautéing for 30 seconds until fragrant.

• 5

  Whisk together the Greek yogurt, chicken broth, and grated parmesan in a small bowl until smooth.

• 6

  Pour the yogurt mixture into the skillet with the chicken, stirring constantly to prevent curdling. Simmer gently for 1-2 minutes to thicken.

• 7

  Stir in the baby spinach and cooked pasta, tossing until the spinach is wilted and the pasta is thoroughly coated in the creamy sauce.

• 8

  Serve immediately, garnished with an extra crack of black pepper if desired.