NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 cup cooked whole wheat penne pasta

1 tsp extra virgin olive oil

0.25 cup plain non-fat Greek yogurt

1 tbsp grated parmesan cheese

2 clove garlic

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

  Cook the whole wheat penne in boiling water according to package directions, then drain and set aside.

• 2

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

• 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

  Remove the chicken from the skillet to rest, then reduce the heat to low and add the minced garlic to the pan.

• 5

  Whisk in the Greek yogurt, chicken broth, and grated parmesan cheese until the sauce is smooth and heated through.

• 6

  Fold in the fresh baby spinach until just wilted, then toss in the cooked pasta and sliced chicken to combine.