NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.75 cup cooked whole wheat penne

2 tbsp nonfat 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

2 tbsp low-sodium chicken broth

PREPARATION

• 1

  Season the chicken breast with sea salt and black pepper on both sides.

• 2

  Heat the extra virgin olive oil in a medium skillet over medium-high heat.

• 3

  Add the chicken to the skillet and cook for 5-6 minutes per side until golden brown and cooked through.

• 4

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

• 5

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

• 6

  Stir in the low-sodium chicken broth, nonfat Greek yogurt, and grated parmesan cheese, whisking until a smooth sauce forms.

• 7

  Add the cooked whole wheat penne and fresh baby spinach to the skillet, tossing gently until the spinach is wilted and the pasta is coated.

• 8

  Return the sliced chicken to the pan, toss once more to combine, and serve immediately.