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

1 tsp Extra virgin olive oil

1 clove Garlic

1 cup Baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

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 half of the sea salt and black pepper.

• 3

  Heat the extra virgin 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 and let it rest for 3 minutes before slicing into thin strips.

• 5

  Reduce the skillet heat to low and add the minced garlic, sautéing for 30 seconds until fragrant.

• 6

  In a small bowl, whisk together the Greek yogurt, grated parmesan, dried oregano, and the remaining salt and pepper.

• 7

  Add the cooked pasta and a small splash of pasta water to the skillet, then stir in the yogurt mixture and baby spinach until the sauce is creamy and the spinach is wilted.

• 8

  Toss the sliced chicken back into the pasta and serve immediately.