NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 oz Dry whole wheat penne

0.5 tbsp Extra virgin olive oil

2 cloves Garlic

0.25 cup Plain nonfat Greek yogurt

2 tbsp Grated parmesan cheese

1 cup Fresh spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Italian seasoning

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 Italian seasoning on both sides.

• 3

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

• 4

  Remove the chicken from the pan to rest, then slice it into thin strips.

• 5

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

• 6

  Add the fresh spinach to the skillet and cook until just wilted, then remove the pan from the heat.

• 7

  Whisk together the Greek yogurt and grated parmesan in a small bowl, adding a splash of pasta water to reach a smooth consistency.

• 8

  Toss the cooked pasta, sliced chicken, and yogurt sauce into the skillet with the spinach until everything is evenly coated and warm.