NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.75 cup cooked whole wheat penne

1 tsp extra virgin olive oil

1 cup fresh baby spinach

1 clove garlic

1 tbsp grated parmesan cheese

0.25 cup low-sodium chicken broth

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  Cut the chicken breast into bite-sized pieces and season evenly with sea salt, black pepper, and dried oregano.

• 2

  Mince the garlic clove and finely chop the fresh parsley.

• 3

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

• 4

  Add the chicken to the skillet and sauté until golden brown and cooked through, approximately 5-7 minutes.

• 5

  Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.

• 6

  Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom.

• 7

  Add the cooked whole wheat penne and fresh baby spinach to the skillet, tossing until the spinach is just wilted.

• 8

  Remove from heat and sprinkle with grated parmesan cheese and fresh parsley before serving.