NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz brown rice penne

0.25 cup non-fat greek yogurt

2 tbsp parmesan cheese

2 cloves garlic

1 tsp olive oil

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup reserved pasta water

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the brown rice penne according to package directions, reserving 0.25 cup of pasta water before draining.

• 2

  Season the chicken breast evenly with sea salt and black pepper.

• 3

  Heat 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 set aside to rest before slicing into strips.

• 4

  In the same skillet, reduce heat to low and sauté the minced garlic for 30 seconds until fragrant and softened.

• 5

  Whisk together the non-fat Greek yogurt, grated parmesan cheese, and reserved pasta water in a small bowl until the mixture is smooth and creamy.

• 6

  Add the cooked pasta, sliced chicken, and baby spinach to the skillet, then pour the yogurt sauce mixture over the ingredients.

• 7

  Toss everything gently over low heat for 1-2 minutes until the spinach is wilted and the velvety sauce coats the pasta evenly.