NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.75 cup whole wheat penne pasta

0.25 cup plain non-fat Greek yogurt

1 tbsp grated parmesan cheese

1 tsp extra virgin olive oil

1 clove garlic

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the whole wheat penne until al dente, reserving a small amount of pasta water before draining.

• 2

  Season the chicken breast with sea salt and black pepper, then sear in a skillet with olive oil over medium-high heat until golden and cooked through.

• 3

  Reduce the heat to low and add the minced garlic to the skillet, sautéing for one minute until fragrant.

• 4

  Stir in the fresh baby spinach and cook just until it begins to wilt.

• 5

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

• 6

  Add the cooked pasta to the skillet and pour the yogurt mixture over the top, tossing gently to coat everything in the creamy sauce.

• 7

  Garnish with fresh chopped parsley and serve immediately.