NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken breast

1.5 oz brown rice penne pasta

0.5 tbsp extra virgin olive oil

2 cloves garlic

0.25 cup plain nonfat Greek yogurt

1 tbsp grated parmesan cheese

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the brown rice penne according to package directions until al dente. Reserve 1/4 cup of the starchy pasta water before draining.

• 2

  While the pasta cooks, slice the chicken breast into bite-sized pieces and season evenly with sea salt, black pepper, and dried oregano.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat. Add the chicken and sauté until golden brown and cooked through, approximately 5 to 7 minutes.

• 4

  Reduce the skillet heat to low and add the minced garlic, stirring constantly for 1 minute until fragrant but not browned.

• 5

  In a small bowl, whisk together the plain Greek yogurt and grated parmesan cheese until smooth.

• 6

  Add the cooked pasta, the reserved pasta water, and the yogurt mixture to the skillet with the chicken. Toss continuously over low heat until the sauce becomes velvety and coats the pasta.

• 7

  Add the fresh baby spinach to the pan and toss for 1 minute until the leaves are just wilted. Serve immediately while warm.