NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz whole wheat penne

0.25 cup plain non-fat Greek yogurt

1 tbsp grated parmesan cheese

2 clove garlic

0.5 tbsp extra virgin olive oil

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the whole wheat penne according to package directions until al dente. Reserve 2 tablespoons of pasta water before draining.

• 2

  While the pasta cooks, season the chicken breast with half of the sea salt and black pepper.

• 3

  Heat the olive oil in a skillet over medium-high heat and sear the chicken for 5-7 minutes per side until golden and cooked through. Remove from the pan and slice into thin strips.

• 4

  In the same skillet, lower the heat to medium and sauté the minced garlic for 1 minute until fragrant.

• 5

  Stir in the Greek yogurt, parmesan cheese, and reserved pasta water, whisking quickly to create a smooth, creamy sauce without curdling.

• 6

  Add the fresh baby spinach to the sauce and stir until just wilted.

• 7

  Toss the cooked pasta and sliced chicken into the skillet until everything is well coated in the sauce.

• 8

  Garnish with fresh parsley and the remaining salt and pepper before serving warm.