NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz whole wheat penne pasta

0.5 tbsp extra virgin olive oil

2 clove garlic

0.25 cup plain nonfat Greek yogurt

2 tbsp grated parmesan cheese

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

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

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

• 3

  Season the diced chicken breast with sea salt, black pepper, and dried oregano.

• 4

  Add the chicken to the skillet and cook for 5-7 minutes until golden brown and cooked through.

• 5

  Stir in the minced garlic and baby spinach, cooking for 1 minute until the spinach is just wilted.

• 6

  Reserve 2 tablespoons of the pasta cooking water, then drain the pasta.

• 7

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

• 8

  Reduce the skillet heat to low, add the cooked pasta, and pour the yogurt sauce over the mixture, tossing gently to coat without boiling the sauce.