NUTRITION

SERVINGS

INGREDIENTS

3.5 oz chicken breast

1.5 oz brown rice penne pasta

0.25 cup plain Greek yogurt

2 tbsp grated parmesan cheese

2 cloves garlic

1 tsp extra virgin olive oil

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp unsweetened almond milk

PREPARATION

• 1

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

• 2

  Heat olive oil in a large skillet over medium heat and add the sliced chicken breast seasoned with salt and pepper.

• 3

  Sauté the chicken until golden brown and cooked through, then remove from the pan and set aside.

• 4

  In the same skillet, add minced garlic and cook for 30 seconds until fragrant, then lower the heat to low.

• 5

  Whisk in the Greek yogurt, parmesan cheese, and almond milk to create a smooth, velvety sauce.

• 6

  Add the cooked pasta, sautéed chicken, and baby spinach to the skillet, tossing until the spinach is wilted and everything is evenly coated.