NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.75 cup cooked whole wheat penne pasta

0.25 cup plain non-fat Greek yogurt

2 tbsp parmesan cheese

1 tsp extra virgin olive oil

2 cloves garlic

0.25 cup low-sodium chicken broth

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Heat the extra virgin olive oil in a large skillet over medium-high heat.

• 3

  Add the chicken to the skillet and cook for 5-7 minutes per side until golden brown and cooked through, then remove and slice into strips.

• 4

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

• 5

  Pour in the low-sodium chicken broth to deglaze the pan, scraping up any browned bits with a wooden spoon.

• 6

  Add the baby spinach to the skillet and stir until it just begins to wilt.

• 7

  Turn the heat to low and whisk in the plain non-fat Greek yogurt and parmesan cheese until a smooth, creamy sauce forms.

• 8

  Add the cooked whole wheat penne pasta and sliced chicken back into the skillet, tossing gently to coat everything in the sauce before serving.