NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 oz Dry whole grain penne

0.25 cup Plain non-fat Greek yogurt

1 tbsp Grated parmesan cheese

1 tsp Extra virgin olive oil

1 clove Fresh garlic

1 cup Baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

  Cook the penne in salted water according to package directions, reserving 2 tbsp of the starchy pasta water before draining.

• 2

  Season the chicken breast with 0.125 tsp of the sea salt and 0.125 tsp of the black pepper.

• 3

  Heat the olive oil in a skillet over medium-high heat and sear the chicken until golden and cooked through, then set aside to rest.

• 4

  In the same skillet, lower the heat and sauté the minced garlic for 30 seconds until fragrant, then add the baby spinach until just wilted.

• 5

  Whisk the Greek yogurt, parmesan cheese, and reserved pasta water in a small bowl until smooth.

• 6

  Slice the chicken and return it to the skillet along with the cooked pasta and the yogurt mixture.

• 7

  Toss everything gently over low heat until the sauce is velvety and coats the pasta, then garnish with fresh parsley and remaining seasoning.