NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1.5 oz Dry whole wheat penne

0.25 cup Plain nonfat Greek yogurt

1 tbsp Grated parmesan cheese

2 cloves Garlic

0.5 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 cup Fresh spinach

2 tbsp Chicken bone broth

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, season the chicken breast with sea salt, black pepper, and garlic powder on both sides.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through.

• 4

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

• 5

  In the same skillet, reduce the heat to low and add the minced garlic, sautéing for 30 seconds until fragrant.

• 6

  Whisk in the Greek yogurt, chicken bone broth, and grated parmesan cheese until a smooth, creamy sauce forms.

• 7

  Add the fresh spinach to the sauce and stir until just wilted.

• 8

  Toss the cooked pasta and sliced chicken into the skillet, coating everything thoroughly in the garlic-parmesan sauce before serving.