NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz whole wheat linguine

0.5 tbsp extra virgin olive oil

2 cloves garlic

0.25 cup plain Greek yogurt

0.25 cup low-sodium chicken broth

1 tbsp grated parmesan cheese

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

PREPARATION

• 1

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

• 2

  While pasta cooks, season the cubed chicken breast with sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat and add the chicken, searing until golden and cooked through.

• 4

  Reduce heat to medium and add the minced garlic and dried oregano, sautéing for 1 minute until fragrant.

• 5

  Pour in the chicken broth to deglaze the pan, scraping up any browned bits, then add the baby spinach and stir until wilted.

• 6

  Remove the skillet from the heat to prevent the yogurt from curdling; stir in the Greek yogurt and parmesan cheese until a smooth sauce forms.

• 7

  Drain the pasta, reserving a splash of pasta water, and toss the noodles into the skillet with the chicken and sauce.

• 8

  Add a tablespoon of pasta water if needed to reach your desired consistency and serve immediately.