NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1 oz Whole wheat penne pasta

1 tsp Olive oil

1 clove Garlic

3 tbsp Plain nonfat Greek yogurt

2 tbsp Grated parmesan cheese

2 tbsp Low-sodium chicken broth

1 cup Fresh baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Season the chicken breast with the sea salt and black pepper on both sides.

• 3

  Heat olive oil in a skillet over medium-high heat and sear the chicken until golden and cooked through, then set aside to rest for five minutes before slicing into strips.

• 4

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

• 5

  Whisk together the Greek yogurt, grated parmesan cheese, and chicken broth in a small bowl until the mixture is smooth.

• 6

  Add the cooked pasta, sliced chicken, and baby spinach to the skillet, then pour the yogurt sauce over the top.

• 7

  Toss gently over low heat for one to two minutes until the spinach is wilted and the sauce is creamy and coats the pasta evenly.