NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.25 oz whole wheat penne pasta

1 tsp olive oil

2 cloves garlic

0.25 cup nonfat plain Greek yogurt

2 tbsp grated parmesan cheese

0.25 cup low-sodium chicken broth

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Cook the whole wheat penne in a pot of boiling water according to package directions until al dente.

• 2

  Season the chicken breast with sea salt and black pepper on both sides.

• 3

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

• 4

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

• 5

  In the same skillet, reduce heat to low and sauté the minced garlic until fragrant.

• 6

  Whisk together the Greek yogurt, chicken broth, and grated parmesan cheese in a small bowl until smooth.

• 7

  Pour the yogurt mixture into the skillet, stirring constantly to create a warm sauce without letting it boil.

• 8

  Add the cooked pasta, sliced chicken, and baby spinach to the skillet.

• 9

  Toss everything together until the spinach is wilted and the pasta is thoroughly coated in the creamy sauce.