NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1.5 oz Dry whole wheat penne pasta

1 tsp Extra virgin olive oil

2 clove Garlic

2 tbsp Plain non-fat Greek yogurt

1 tbsp Grated parmesan cheese

1 cup Fresh baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Bring a large 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 sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium heat and sauté the chicken until golden brown and cooked through.

• 4

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

• 5

  In a small bowl, whisk together the Greek yogurt and grated parmesan with two tablespoons of the hot pasta cooking water to create a smooth sauce.

• 6

  Drain the pasta and add it to the skillet with the chicken, then pour the yogurt sauce over the top.

• 7

  Toss in the fresh baby spinach and stir constantly for 1-2 minutes until the spinach is wilted and the sauce is creamy.

• 8

  Garnish with fresh chopped parsley and serve immediately.