NUTRITION

SERVINGS

INGREDIENTS

4 oz boneless skinless chicken breast

3 oz whole wheat penne pasta

2 tsp extra virgin olive oil

2 clove garlic

0.25 cup plain nonfat Greek yogurt

1 tbsp grated parmesan cheese

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

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

• 3

  Heat the olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through, about 5-7 minutes.

• 4

  Add the minced garlic to the skillet and cook for 1 minute until fragrant, then reduce the heat to low.

• 5

  Reserve 2 tablespoons of the hot pasta water, then drain the pasta.

• 6

  In a small bowl, whisk together the Greek yogurt, grated parmesan, and the reserved pasta water to create a smooth sauce base.

• 7

  Add the cooked pasta and the yogurt mixture to the skillet with the chicken, tossing gently to coat.

• 8

  Fold in the fresh baby spinach and stir until it just begins to wilt from the residual heat.

• 9

  Garnish with fresh chopped parsley and serve immediately.