NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz brown rice penne

0.25 cup nonfat Greek yogurt

0.5 tbsp extra virgin olive oil

1 cup baby spinach

1 clove garlic

1 tbsp lemon juice

0.5 tsp lemon zest

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

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 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 and sauté the chicken until golden brown and cooked through.

• 4

  Add the minced garlic and baby spinach to the skillet, stirring until the spinach is just wilted.

• 5

  In a small bowl, whisk together the Greek yogurt, lemon juice, and lemon zest until smooth.

• 6

  Reserve 2 tablespoons of pasta water, then drain the pasta and add it to the skillet with the chicken.

• 7

  Remove the skillet from heat and stir in the yogurt mixture and reserved pasta water, tossing until the pasta is coated in a velvety sauce.