NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Whole wheat penne

0.25 cup Non-fat Greek yogurt

1 tbsp Grated parmesan cheese

1 cup Fresh baby spinach

1 tsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the whole wheat penne according to package instructions until al dente, reserving 2 tablespoons of pasta water before draining.

• 2

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

• 3

  Heat the olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through, then remove from the pan and set aside.

• 4

  In the same skillet, lower the heat to medium and add the minced garlic, sautéing for 30 seconds until fragrant.

• 5

  Whisk together the Greek yogurt, parmesan cheese, and the reserved pasta water in a small bowl until smooth.

• 6

  Add the cooked pasta, sautéed chicken, and baby spinach to the skillet, then pour the yogurt mixture over the top.

• 7

  Toss everything together gently over low heat for 1 minute until the spinach is slightly wilted and the sauce is creamy and well-combined.