NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz dry brown rice penne

1 tsp extra virgin olive oil

2 cloves garlic

0.25 cup plain non-fat Greek yogurt

1 tbsp grated parmesan cheese

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

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 1/4 cup of the starchy pasta water before draining the noodles.

• 3

  Season the chicken breast with half of the sea salt and black pepper.

• 4

  Heat olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through.

• 5

  Reduce heat to medium, add minced garlic to the skillet, and cook for 1 minute until fragrant.

• 6

  In a small bowl, whisk the Greek yogurt with the reserved pasta water until a smooth, thin consistency is achieved.

• 7

  Add the cooked pasta, spinach, and yogurt mixture to the skillet, tossing gently until the spinach is wilted and the sauce is velvety.

• 8

  Stir in the parmesan cheese and remaining seasoning, then garnish with fresh parsley before serving.