NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.25 oz gluten-free brown rice penne

0.5 tbsp extra virgin olive oil

2 cloves garlic

0.25 cup plain Greek yogurt

2 tbsp grated parmesan cheese

1 cup baby spinach

2 tbsp low-sodium chicken bone 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

  Season the chicken breast with sea salt, black pepper, and dried oregano on both sides.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through.

• 4

  Remove the chicken from the pan to rest, then slice it into thin strips.

• 5

  In the same skillet, lower the heat to medium and sauté the minced garlic for 1 minute until fragrant.

• 6

  Whisk together the Greek yogurt, chicken bone broth, and parmesan cheese in a small bowl, then pour into the skillet.

• 7

  Stir in the baby spinach until just wilted, then add the cooked pasta and sliced chicken back into the pan.

• 8

  Toss everything together until the pasta is coated in the creamy sauce and serve immediately.