NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz whole grain penne

2 tbsp non-fat Greek yogurt

1.5 tbsp grated parmesan cheese

1 tsp extra virgin olive oil

2 clove garlic

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Bring a 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, reserve 3 tablespoons of the starchy pasta water, then drain the rest.

• 3

  Season the chicken breast with garlic powder, sea salt, and black pepper.

• 4

  Heat the olive oil in a skillet over medium-high heat and sauté the chicken until golden brown and cooked through, about 5-6 minutes per side.

• 5

  Remove the chicken from the pan to rest, then slice into thin strips.

• 6

  In the same skillet, lower the heat and add the minced garlic, sautéing for 1 minute until fragrant.

• 7

  Add the fresh baby spinach to the skillet and cook until just wilted.

• 8

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

• 9

  Add the cooked pasta and sliced chicken back into the skillet.

• 10

  Pour the yogurt sauce over the pasta and chicken, tossing gently over low heat until the sauce is creamy and coats every noodle.