NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 oz Whole wheat penne pasta

1 medium Yellow onion

1 tsp Extra virgin olive oil

0.25 cup Plain Greek yogurt

0.25 cup Low sodium chicken broth

2 clove Garlic

1 cup Fresh baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Boil a pot of salted water and cook the pasta according to package directions until al dente.

• 2

  Thinly slice the onion and mince the garlic.

• 3

  Heat olive oil in a large skillet over medium-low heat; add onions and cook for 15-20 minutes until deeply golden and caramelized.

• 4

  While onions cook, dice the chicken breast and season with half of the salt and pepper.

• 5

  Push onions to the side of the skillet, increase heat to medium, and add chicken, searing until cooked through.

• 6

  Stir in the minced garlic and cook for 1 minute until fragrant.

• 7

  Deglaze the pan with chicken broth, scraping up any browned bits from the bottom.

• 8

  Reduce heat to low, then stir in the Greek yogurt, remaining salt, pepper, and baby spinach until the spinach is wilted.

• 9

  Toss the cooked pasta into the skillet, coating everything in the creamy sauce before serving.