NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz brown rice penne pasta

1 tsp extra virgin olive oil

2 cloves garlic

0.25 cup plain non-fat Greek yogurt

1.5 tbsp grated parmesan cheese

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp low-sodium chicken broth

PREPARATION

• 1

  Boil the brown rice pasta in salted water until al dente, reserving a splash of the pasta water before draining.

• 2

  Season the chicken breast with sea salt and black pepper, then sear in olive oil over medium-high heat until golden and cooked through.

• 3

  Remove the chicken from the pan and set aside, then sauté the minced garlic in the same pan for 30 seconds until fragrant.

• 4

  Reduce the heat to low and whisk in the Greek yogurt, chicken broth, and parmesan cheese to create a smooth, creamy sauce.

• 5

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

• 6

  Toss everything together until well combined, adding a tablespoon of the reserved pasta water if needed to reach your desired consistency.