NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz dry whole grain penne pasta

0.25 cup plain non-fat Greek yogurt

1 tsp extra virgin olive oil

1 cup fresh baby spinach

1 tbsp fresh lemon juice

1 tsp lemon zest

1 clove garlic

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the whole grain penne according to package instructions until al dente.

• 2

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

• 3

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

• 4

  Add the minced garlic and baby spinach to the skillet, stirring for 1-2 minutes until the spinach is just wilted.

• 5

  In a small bowl, whisk together the Greek yogurt, lemon juice, and lemon zest until smooth.

• 6

  Reduce the skillet heat to low, add the cooked pasta and the yogurt mixture, tossing gently until a velvety sauce coats every noodle.

• 7

  Remove from heat immediately to prevent the yogurt from curdling and garnish with fresh chopped parsley before serving.