NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 oz Whole wheat penne pasta

0.25 cup Plain non-fat Greek yogurt

1 tbsp Grated parmesan cheese

2 cloves Garlic

1 cup Fresh baby spinach

0.5 tbsp Extra virgin olive oil

0.25 cup Low-sodium chicken broth

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

PREPARATION

• 1

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

• 2

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

• 3

  Heat olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through, then remove and slice into strips.

• 4

  In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.

• 5

  Reduce heat to low and whisk in the chicken broth and Greek yogurt until smooth and creamy, ensuring the sauce does not boil.

• 6

  Stir in the parmesan cheese and baby spinach until the spinach is wilted and the sauce has slightly thickened.

• 7

  Combine the cooked pasta and sliced chicken with the sauce, tossing until every piece is beautifully coated and serve immediately.