NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz whole wheat penne pasta

0.25 cup non-fat Greek yogurt

1 tbsp grated parmesan cheese

1 tsp olive oil

2 whole garlic cloves

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 cup fresh baby spinach

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the whole wheat penne according to package directions until al dente.

• 2

  While pasta cooks, season the chicken breast with sea salt, black pepper, and dried oregano.

• 3

  Heat olive oil in a non-stick skillet over medium-high heat and sear the chicken for 5-7 minutes per side until fully cooked, then set aside to rest before slicing.

• 4

  Reserve 0.25 cup of the starchy pasta water before draining the noodles.

• 5

  In the same skillet used for chicken, reduce heat to low and sauté minced garlic for 1 minute until fragrant.

• 6

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

• 7

  Add the cooked pasta and baby spinach to the skillet, then pour the yogurt mixture over the top.

• 8

  Toss everything together over low heat until the spinach is wilted and the sauce coats the pasta evenly.

• 9

  Top with the sliced chicken breast and serve immediately.