NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 oz Dry brown rice penne

2 tbsp Plain nonfat Greek yogurt

1 tbsp Grated parmesan cheese

1 tsp Extra virgin olive oil

2 cloves Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

1 tbsp Fresh parsley

PREPARATION

• 1

  Boil water in a medium pot and cook the brown rice penne according to package directions until al dente, reserving 0.25 cup of the starchy pasta water before draining.

• 2

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

• 3

  Heat the extra virgin olive oil in a skillet over medium-high heat and sear the chicken until golden brown and cooked through, approximately 5 to 6 minutes per side.

• 4

  Remove the chicken from the skillet and let it rest on a cutting board for 3 minutes before slicing into thin strips.

• 5

  Reduce the skillet heat to low and add the minced garlic, sautéing for about 30 seconds until fragrant but not browned.

• 6

  In a small bowl, whisk together the Greek yogurt, grated parmesan, and 2 tablespoons of the reserved pasta water until smooth.

• 7

  Pour the yogurt mixture into the skillet with the garlic, stirring constantly to create a creamy sauce without curdling.

• 8

  Add the cooked pasta and sliced chicken to the skillet, tossing gently to coat everything in the sauce, adding more pasta water if a thinner consistency is desired.

• 9

  Garnish with freshly chopped parsley and serve immediately.