NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 cup whole wheat penne pasta

0.25 cup plain non-fat Greek yogurt

1 tbsp grated parmesan cheese

1 tsp extra virgin olive oil

2 cloves garlic

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp 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.

• 2

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

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through.

• 4

  Lower the heat to medium-low, add the minced garlic to the skillet, and sauté for 1 minute until fragrant.

• 5

  In a small bowl, whisk together the Greek yogurt and two tablespoons of the hot pasta cooking water to create a smooth, creamy base.

• 6

  Drain the pasta and add it to the skillet along with the yogurt mixture, fresh baby spinach, and grated parmesan cheese.

• 7

  Toss everything together until the spinach is slightly wilted and the sauce coats the pasta, then garnish with chopped fresh parsley.