NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.5 cup Whole wheat penne pasta

0.25 cup Plain non-fat Greek yogurt

1 tbsp Parmesan cheese

1 tsp Extra virgin olive oil

3 cloves Garlic

1 cup Fresh baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

2 tbsp Low-sodium chicken broth

PREPARATION

• 1

  Slice the chicken breast into bite-sized pieces and season evenly with sea salt, black pepper, and dried oregano.

• 2

  Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes.

• 3

  Mince the garlic cloves and add them to the skillet, sautéing for 1 minute until fragrant.

• 4

  Lower the heat to low. Stir in the chicken broth and baby spinach, cooking until the spinach is just wilted.

• 5

  In a small bowl, whisk the Greek yogurt and parmesan cheese together until smooth.

• 6

  Remove the skillet from the heat and stir in the cooked pasta and the yogurt mixture, tossing until the pasta is coated in a velvety sauce.