NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.5 cup Whole wheat penne pasta

1 tsp Olive oil

2 cloves Garlic

0.25 cup Plain non-fat Greek yogurt

2 tbsp Grated parmesan cheese

0.25 cup Low-sodium chicken broth

1 cup Baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Boil water and cook the whole wheat penne according to package directions until al dente.

• 2

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

• 3

  Heat olive oil in a large skillet over medium heat and sauté the chicken until golden and cooked through.

• 4

  Add the minced garlic to the skillet and cook for 1 minute until fragrant.

• 5

  In a small bowl, whisk together the Greek yogurt, chicken broth, and grated parmesan cheese.

• 6

  Lower the skillet heat and pour the yogurt mixture over the chicken, stirring constantly to create a smooth sauce.

• 7

  Add the cooked pasta and baby spinach to the skillet, tossing until the spinach is wilted and the pasta is coated.