NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 oz whole grain penne pasta

2 tbsp Neufchatel cheese

1 tsp olive oil

2 cloves garlic

2 cups fresh baby spinach

0.25 cup low-sodium chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp red pepper flakes

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the whole grain pasta according to package directions until al dente.

• 2

  While the pasta cooks, dice the chicken breast into bite-sized pieces and season with half of the sea salt and black pepper.

• 3

  Heat olive oil in a large skillet over medium-high heat; add the chicken and sear until golden brown and cooked through, approximately 5-7 minutes.

• 4

  Remove the chicken from the skillet and set aside; in the same pan, add the minced garlic and sauté for 30 seconds until fragrant.

• 5

  Pour in the chicken broth and whisk in the Neufchatel cheese until melted and a smooth, creamy sauce forms.

• 6

  Stir in the fresh baby spinach and red pepper flakes, allowing the spinach to wilt into the sauce for 1-2 minutes.

• 7

  Add the cooked pasta and chicken back into the skillet, tossing thoroughly to coat every noodle in the velvety sauce.

• 8

  Season with the remaining salt and pepper before serving warm.