NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

3 oz Whole wheat penne pasta

2 tsp Extra virgin olive oil

1 clove Garlic

0.25 cup Plain non-fat Greek yogurt

2 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 pasta cooks, season the chicken breast with sea salt and black pepper on both sides.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through, about 5-6 minutes per side.

• 4

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

• 5

  In the same skillet, reduce heat to low and sauté the minced garlic for 30 seconds until aromatic.

• 6

  Reserve 0.25 cup of the starchy pasta water, then drain the pasta.

• 7

  Whisk the Greek yogurt and parmesan cheese into the skillet with the garlic, adding a splash of pasta water to create a smooth, creamy consistency.

• 8

  Fold in the cooked pasta, sliced chicken, and fresh baby spinach, tossing until the spinach is slightly wilted and the sauce coats everything.

• 9

  Garnish with fresh chopped parsley and serve immediately.