NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz brown rice penne pasta

0.25 cup plain Greek yogurt

2 tbsp grated parmesan cheese

1 tsp extra virgin olive oil

1 clove garlic

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp 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, reserving 2 tablespoons of pasta water before draining.

• 2

  While the pasta cooks, season the chicken breast with sea salt and black pepper.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through, then remove and slice into strips.

• 4

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

• 5

  In a small bowl, whisk together the Greek yogurt, grated parmesan, lemon juice, and the reserved pasta water to create a smooth sauce.

• 6

  Add the cooked pasta and sliced chicken back into the skillet, pour the yogurt sauce over the top, and toss gently until every noodle is coated in the creamy glaze.