NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 oz Brown rice penne pasta

1 tsp Extra virgin olive oil

2 cloves Garlic

0.25 cup Plain Greek yogurt

2 tbsp Grated parmesan cheese

2 tbsp Low-sodium chicken broth

1 cup Fresh baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Bring a large 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 and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes.

• 4

  Mince the garlic and add it to the skillet with the chicken, sautéing for 1 minute until fragrant.

• 5

  In a small bowl, whisk together the Greek yogurt, chicken broth, and grated parmesan cheese until smooth.

• 6

  Lower the skillet heat to low. Add the cooked pasta, the yogurt mixture, and the fresh baby spinach to the skillet.

• 7

  Toss everything gently for 1-2 minutes until the spinach is slightly wilted and the sauce is creamy and coats the pasta evenly.

• 8

  Serve immediately while hot.