NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 oz Brown rice penne pasta

0.25 cup Plain non-fat Greek yogurt

1 tbsp Grated parmesan cheese

2 cloves Garlic

1 tsp Extra virgin olive oil

1 cup Fresh baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

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, slice the chicken breast into bite-sized pieces and season evenly 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, approximately 5 to 7 minutes.

• 4

  Reduce the heat to low, add the minced garlic to the skillet, and cook for 1 minute until fragrant.

• 5

  Reserve 0.25 cup of the starchy pasta water, then drain the remaining water from the pasta.

• 6

  Whisk the Greek yogurt and parmesan cheese into the skillet with the chicken, adding the reserved pasta water one tablespoon at a time to create a smooth, creamy sauce.

• 7

  Fold in the fresh baby spinach and cooked pasta, tossing gently until the spinach is wilted and the noodles are thoroughly coated.