NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 oz Whole wheat penne

0.5 tbsp Extra virgin olive oil

1 clove Garlic

2 tbsp Plain Greek yogurt

2 tbsp Grated parmesan cheese

1 cup Fresh baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

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, heat the olive oil in a large skillet over medium-high heat.

• 3

  Season the chicken breast pieces with sea salt and black pepper, then add them to the skillet.

• 4

  Sauté the chicken until golden brown and cooked through, approximately 6 to 8 minutes.

• 5

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

• 6

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

• 7

  Reduce the skillet heat to low and stir in the fresh baby spinach until just wilted.

• 8

  In a small bowl, whisk together the Greek yogurt, parmesan cheese, and reserved pasta water.

• 9

  Add the cooked pasta and the yogurt mixture to the skillet, tossing everything together until the sauce is creamy and coats the noodles.