NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.75 cup whole grain 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 baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  Cook the whole grain penne in a pot of salted boiling water according to package directions until al dente.

• 2

  Reserve 0.25 cup of the pasta cooking water, then drain the pasta and set aside.

• 3

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

• 4

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 5-7 minutes per side until fully cooked.

• 5

  Remove the chicken from the skillet, let it rest for 2 minutes, then slice it into thin strips.

• 6

  In the same skillet, reduce heat to medium and sauté the minced garlic for 1 minute until fragrant.

• 7

  Add the baby spinach to the skillet and cook for 1-2 minutes until just wilted.

• 8

  Whisk together the Greek yogurt, parmesan cheese, and reserved pasta water in a small bowl until smooth.

• 9

  Add the cooked pasta and the yogurt mixture to the skillet, tossing gently over low heat until the sauce is creamy.

• 10

  Top the pasta with the sliced chicken and fresh parsley before serving.