NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat penne pasta

0.5 tbsp extra virgin olive oil

0.25 cup plain non-fat Greek yogurt

2 tbsp grated parmesan cheese

1 clove garlic

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  Bring a 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 pieces with sea salt and black pepper.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through.

• 4

  Reduce heat to low, add the minced garlic to the skillet, and sauté for 30 seconds until fragrant.

• 5

  In a small bowl, whisk together the Greek yogurt and grated parmesan cheese with two tablespoons of the hot pasta cooking water.

• 6

  Drain the pasta and add it to the skillet along with the yogurt mixture and fresh baby spinach.

• 7

  Toss everything together over low heat until the spinach is slightly wilted and the sauce is creamy, then garnish with fresh parsley.