NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1.5 oz Whole grain penne pasta

1 tsp Extra virgin olive oil

2 cloves Garlic

0.25 cup Non-fat plain Greek yogurt

1 tbsp Grated parmesan cheese

1 cup Fresh baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Low-sodium chicken broth

PREPARATION

• 1

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

• 2

  While the pasta cooks, season the chicken breast with half of the sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through, then remove to a plate to rest.

• 4

  In the same skillet, reduce heat to medium and add the minced garlic, sautéing for 1 minute until fragrant.

• 5

  Whisk in the chicken broth, scraping up any browned bits from the pan, then stir in the Greek yogurt and parmesan cheese until a smooth sauce forms.

• 6

  Add the fresh spinach to the skillet and stir until just wilted, then slice the rested chicken into bite-sized pieces.

• 7

  Toss the cooked pasta and sliced chicken into the sauce, seasoning with the remaining salt and pepper before serving warm.