NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz dry whole grain penne

1 tsp extra virgin olive oil

2 cloves garlic

0.25 cup nonfat plain Greek yogurt

1 tbsp grated Parmesan cheese

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh lemon juice

2 tbsp low-sodium chicken broth

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the penne 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, then set aside to rest.

• 4

  In the same skillet, lower the heat to medium and sauté the minced garlic for one minute until fragrant.

• 5

  Whisk together the Greek yogurt, Parmesan cheese, lemon juice, and chicken broth in a small bowl.

• 6

  Add the yogurt mixture and baby spinach to the skillet, stirring until the spinach just begins to wilt.

• 7

  Slice the chicken into strips and toss it into the skillet along with the drained pasta, mixing until everything is coated in the creamy sauce.