NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 oz Brown rice penne

0.25 cup Greek yogurt

2 tbsp Parmesan cheese

1 tsp Extra virgin olive oil

1 cup Baby spinach

2 cloves Garlic

0.25 cup Low-sodium chicken broth

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

PREPARATION

• 1

  Bring a small pot of salted water to a boil and cook the brown rice penne according to package directions until al dente.

• 2

  While the pasta cooks, season the chicken breast with sea salt, black pepper, and dried oregano.

• 3

  Heat the olive oil in a skillet over medium-high heat and sear the chicken until golden and cooked through, about 5-6 minutes per side.

• 4

  Remove the chicken from the skillet and set aside to rest, then slice into thin strips.

• 5

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

• 6

  Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the chicken.

• 7

  Stir in the Greek yogurt and parmesan cheese, whisking constantly until the sauce is smooth and slightly thickened.

• 8

  Add the baby spinach to the skillet and stir until just wilted.

• 9

  Toss the cooked pasta and sliced chicken into the sauce, coating everything evenly before serving.