NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz whole wheat penne pasta

2 tbsp plain Greek yogurt

1 tbsp grated parmesan cheese

1 tsp olive oil

1 cup fresh baby spinach

1 clove garlic

0.25 cup low sodium chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the whole wheat penne according to package directions until al dente.

• 2

  While the pasta cooks, season the chicken breast with sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through.

• 4

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

• 5

  In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant, then stir in the fresh baby spinach until wilted.

• 6

  Lower the heat to medium-low and whisk in the chicken broth, Greek yogurt, and grated parmesan cheese until the sauce is smooth and velvety.

• 7

  Add the cooked pasta and sliced chicken back into the skillet, tossing well to coat everything in the creamy sauce before serving.