Chicken Penne Rosa

Chicken Penne Rosa



• 12 ounces whole wheat penne
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 2 medium tomatoes (about 1/2 lb.) chopped
• Salt and pepper, to taste
• 4 cups fresh spinach
• 2 large chicken breasts cubed
• 1/2 cup marinara sauce
• 1/3 cup 0% plain Greek yogurt
• 2 cups grated parmesan cheese

1. Mince garlic cloves, cube chicken breasts, chop spinach, and chop tomatoes. Set aside.
2. Cook penne according to package directions, omitting salt and fat. Drain and set aside.
3. In a large skillet with a lid, heat olive oil over medium-low heat. Add in garlic, cook for 2 minutes or until garlic begins to soften.
4. Add in tomatoes, salt, and pepper. Cook for 5 minutes.
5. Turn heat up to medium-high and add in chicken. Cook for 1-2 minutes, or until chicken is white.
6. Remove from heat, add in spinach and cover skillet. Let spinach wilt for 2 minutes.
7. Remove lid and place skillet back over low heat. Add the penne, Greek yogurt, 1/2 cup parmesan cheese, and marinara sauce. Stir until sauce is mixed well and everything is well coated. Heat until just warmed through. Divide into pasta bowls and serve topped with parmesan cheese.