NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.75 cup whole wheat penne

0.25 cup plain non-fat Greek yogurt

1 tbsp grated Parmesan cheese

2 cloves garlic

1 tsp 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 the pasta water before draining.

• 2

  Season the chicken breast evenly with the sea salt and black pepper.

• 3

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

• 4

  Remove the chicken from the pan and let it rest for 2 minutes before slicing into thin strips.

• 5

  In the same skillet, reduce the heat to low and add the minced garlic, sautéing for about 30 seconds until fragrant.

• 6

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

• 7

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

• 8

  Add the cooked pasta and sliced chicken back into the skillet. Pour the yogurt sauce over the top and toss gently to combine and coat the pasta.

• 9

  Garnish the dish with fresh chopped parsley and serve immediately while warm.