NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz whole wheat penne pasta

0.25 cup non-fat Greek yogurt

2 tbsp grated parmesan cheese

1 tsp extra virgin olive oil

2 cloves garlic

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp red pepper flakes

2 tbsp chicken broth

PREPARATION

• 1

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

• 2

  While the pasta cooks, slice the chicken breast into bite-sized pieces and season with the sea salt and black pepper.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat and sauté the chicken until golden and cooked through.

• 4

  Add the minced garlic and red pepper flakes to the skillet, stirring for 30 seconds until fragrant.

• 5

  Stir in the fresh baby spinach and cook just until wilted, then reduce the heat to low.

• 6

  In a small bowl, whisk together the Greek yogurt, grated parmesan, and chicken broth until smooth.

• 7

  Drain the pasta and add it to the skillet with the chicken and spinach.

• 8

  Pour the yogurt mixture over the pasta and toss gently over low heat until the sauce is creamy and coats the pasta evenly.