NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup whole wheat penne pasta

0.25 cup plain Greek yogurt

2 tbsp parmesan cheese

0.5 tbsp extra virgin olive oil

1 cup fresh baby spinach

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup low-sodium chicken broth

PREPARATION

• 1

  Cook the whole wheat penne pasta in boiling water according to package directions, then drain and set aside.

• 2

  Season the chicken breast with sea salt and black pepper on both sides.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through.

• 4

  Remove the chicken from the pan to rest, then slice it into strips.

• 5

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

• 6

  Whisk in the chicken broth, Greek yogurt, and parmesan cheese until the sauce is smooth and simmering.

• 7

  Stir in the fresh baby spinach until it begins to wilt into the creamy sauce.

• 8

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