NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 oz Whole wheat penne pasta

1 tsp Extra virgin olive oil

3 cloves Garlic

2 tbsp Heavy cream

0.25 cup Low-sodium chicken broth

1 cup Fresh baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

1 tbsp Fresh parsley

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 cubed chicken breast evenly with sea salt, black pepper, and dried oregano.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through, about 6-8 minutes.

• 4

  Remove the chicken from the skillet and set aside; add the minced garlic to the same pan and sauté for 1 minute until fragrant.

• 5

  Whisk in the chicken broth and heavy cream, bringing the mixture to a gentle simmer for 2-3 minutes until the sauce thickens slightly.

• 6

  Add the fresh baby spinach to the sauce and stir until just wilted, then return the cooked chicken and pasta to the skillet.

• 7

  Toss all ingredients together to thoroughly coat in the cream sauce and garnish with fresh chopped parsley before serving.