NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 oz Dry whole wheat penne pasta

1 tsp Olive oil

2 clove Garlic

2 tbsp Sun-dried tomatoes

1 cup Fresh baby spinach

0.25 cup Plain non-fat Greek yogurt

0.25 cup Low-sodium chicken broth

1 tbsp Grated parmesan cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

PREPARATION

• 1

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

• 2

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

• 3

  Heat olive oil in a large skillet over medium heat and sear the chicken until golden and cooked through, then set aside to rest.

• 4

  In the same skillet, sauté the minced garlic and sun-dried tomatoes for 1 minute until fragrant.

• 5

  Reduce the heat to low, then whisk in the chicken broth and Greek yogurt until a smooth, creamy sauce forms.

• 6

  Stir in the fresh baby spinach and parmesan cheese until the greens are just wilted.

• 7

  Slice the chicken into strips and add it back to the skillet along with the cooked pasta, tossing well to coat in the velvety sauce.