NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz whole wheat penne

0.25 cup plain Greek yogurt

1 tsp extra virgin olive oil

2 cloves garlic

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 tbsp nutritional yeast

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the whole wheat penne according to package directions until al dente, reserving 0.25 cup of pasta water before draining.

• 2

  While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium-high heat.

• 3

  Season the diced chicken breast with sea salt, black pepper, and dried oregano, then add to the skillet and sauté until golden brown and cooked through.

• 4

  Lower the heat to medium, add the minced garlic, and sauté for 1 minute until fragrant.

• 5

  Stir in the fresh baby spinach and cook until just wilted.

• 6

  In a small bowl, whisk together the plain Greek yogurt and nutritional yeast with the reserved pasta water to create a smooth sauce.

• 7

  Remove the skillet from heat, add the cooked pasta, and pour the yogurt mixture over the top, tossing gently until every noodle is coated in the velvety sauce.