NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz whole grain penne

1 tsp extra virgin olive oil

2 cloves garlic

0.25 cup non-fat plain Greek yogurt

2 tbsp grated parmesan cheese

1 cup fresh baby spinach

2 tbsp low-sodium chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Boil the whole grain penne in salted water according to package directions until al dente, reserving two tablespoons of pasta water before draining.

• 2

  Season the chicken breast evenly with the sea salt, black pepper, and dried oregano.

• 3

  Heat the olive oil in a large skillet over medium heat and cook the chicken until golden brown and cooked through, then remove from the pan and set aside.

• 4

  In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.

• 5

  Reduce the heat to low and whisk in the Greek yogurt, chicken broth, and parmesan cheese until the sauce is smooth and heated through.

• 6

  Stir the fresh baby spinach into the sauce until it is just wilted and bright green.

• 7

  Add the cooked pasta and chicken back into the skillet, tossing thoroughly and adding the reserved pasta water as needed to create a silky, creamy coating.