NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz brown rice penne

0.5 tbsp extra virgin olive oil

2 cloves garlic

1 cup baby spinach

0.25 cup plain non-fat Greek yogurt

1 tbsp grated parmesan cheese

2 tbsp low-sodium chicken broth

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.

• 2

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

• 3

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

• 4

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

• 5

  Add the baby spinach to the skillet and toss until just wilted, then remove the pan from the heat.

• 6

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

• 7

  Drain the pasta, reserving a splash of pasta water, and add the pasta to the skillet with the chicken.

• 8

  Pour the yogurt mixture over the pasta and chicken, tossing gently to coat. If the sauce is too thick, add a tablespoon of reserved pasta water until the desired velvety consistency is reached.

• 9

  Serve immediately while warm.