NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz brown rice penne

0.25 cup Greek yogurt

0.5 cup ramps

2 cloves garlic

1 tsp olive oil

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

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.

• 2

  Reserve 0.25 cup of the pasta cooking water before draining the pasta.

• 3

  Season the chicken breast with sea salt and black pepper.

• 4

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

• 5

  Remove the chicken from the pan, let it rest for 3 minutes, then slice into thin strips.

• 6

  In the same skillet, add the chopped ramps and minced garlic, sautéing for 2 minutes until softened and fragrant.

• 7

  Reduce the heat to low and whisk in the Greek yogurt, lemon juice, and reserved pasta water until a smooth sauce forms.

• 8

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

• 9

  Return the cooked pasta and sliced chicken to the pan, tossing thoroughly to coat everything in the creamy sauce before serving.