NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz whole wheat penne pasta

0.5 cup tomato puree

2 tbsp non-fat Greek yogurt

0.5 tbsp extra virgin olive oil

1 clove garlic

0.25 cup fresh basil leaves

0.5 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the whole wheat penne until al dente, then drain and set aside.

• 2

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

• 3

  Add the diced chicken breast to the skillet, seasoning with sea salt, black pepper, and dried oregano.

• 4

  Cook the chicken for 5-7 minutes until golden brown and cooked through, then add the minced garlic and sauté for 1 minute until fragrant.

• 5

  Pour the tomato puree into the skillet and simmer on low heat for 3 minutes.

• 6

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

• 7

  Remove the skillet from the heat and stir in the non-fat Greek yogurt and fresh basil leaves until the sauce is smooth and creamy.

• 8

  Add the cooked pasta to the skillet, tossing well to coat every noodle in the velvety sauce before serving.