NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 oz brown rice penne

1 tsp extra virgin olive oil

1 clove garlic

0.5 cup sliced cremini mushrooms

1 cup baby spinach

0.25 cup non-fat Greek yogurt

1 tbsp grated parmesan cheese

0.25 cup low-sodium chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the brown rice penne according to package directions until al dente.

• 2

  While pasta cooks, heat the extra virgin olive oil in a large skillet over medium-high heat.

• 3

  Season the diced chicken breast with sea salt, black pepper, and dried oregano, then add to the skillet.

• 4

  Sauté the chicken for 5-6 minutes until golden brown and cooked through, then add the sliced mushrooms and minced garlic.

• 5

  Cook for another 2 minutes until mushrooms are soft, then pour in the chicken broth to deglaze the pan.

• 6

  Stir in the baby spinach until it just begins to wilt, then remove the skillet from the heat.

• 7

  Whisk together the Greek yogurt and parmesan cheese, then stir the mixture into the skillet to create a creamy sauce.

• 8

  Add the drained pasta to the skillet, tossing well to coat every noodle in the velvety garlic sauce.