NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz whole wheat penne pasta

1 tsp extra virgin olive oil

2 clove garlic

0.25 cup nonfat plain Greek yogurt

1.5 tbsp grated parmesan cheese

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 tbsp 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.

• 2

  Season the chicken breast with sea salt, black pepper, and dried oregano on both sides.

• 3

  Heat olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through.

• 4

  Remove chicken from the pan to rest for 3 minutes, then slice into thin strips.

• 5

  In the same skillet, reduce heat to medium and sauté the minced garlic for 1 minute before adding the baby spinach until just wilted.

• 6

  Whisk together the Greek yogurt and grated parmesan in a small bowl with 2 tablespoons of reserved hot pasta water to create a smooth sauce.

• 7

  Toss the cooked pasta, sliced chicken, and yogurt sauce into the skillet, stirring gently until the sauce is creamy and coats every noodle.

• 8

  Garnish with fresh chopped parsley and serve immediately.