NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

3 oz whole wheat penne

1.5 tsp olive oil

2 cloves garlic

0.25 cup plain Greek yogurt

1 tbsp parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

1 cup baby spinach

1 tsp fresh parsley

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the whole wheat penne according to package directions until al dente.

• 2

  While the pasta cooks, reserve 0.25 cup of the starchy pasta water, then drain the noodles and set aside.

• 3

  Season the chicken breast with half of the sea salt and black pepper.

• 4

  Heat the 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.

• 5

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

• 6

  In the same skillet, reduce heat to medium and add the minced garlic, sautéing for 1 minute until fragrant.

• 7

  Add the baby spinach to the skillet and cook until just wilted.

• 8

  In a small bowl, whisk together the Greek yogurt, parmesan cheese, and the reserved pasta water until smooth.

• 9

  Turn off the heat and add the cooked pasta and sliced chicken back into the skillet.

• 10

  Pour the yogurt mixture over the pasta, tossing quickly to coat everything in a creamy sauce without curdling the yogurt.

• 11

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