NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 oz dry brown rice penne

0.5 tbsp extra virgin olive oil

2 clove garlic

0.25 cup plain nonfat Greek yogurt

2 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

  Boil a pot of salted water and cook the penne according to package directions, reserving 2 tablespoons of pasta water before draining.

• 2

  Season the chicken breast with half of the salt, pepper, and oregano.

• 3

  Heat olive oil in a skillet over medium heat and sear the chicken for 5-6 minutes per side until golden and cooked through, then set aside to rest.

• 4

  In the same skillet, sauté minced garlic for 30 seconds until fragrant, then add the baby spinach until just wilted.

• 5

  Lower the heat and whisk in the Greek yogurt, parmesan cheese, reserved pasta water, and remaining seasonings to create a smooth sauce.

• 6

  Slice the chicken, add it back to the skillet along with the cooked pasta, and toss everything together until well coated.