NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

3 oz brown rice penne pasta

2 tbsp plain non-fat Greek yogurt

1 tbsp grated parmesan cheese

1 tbsp extra virgin olive oil

2 cloves garlic

1 cup fresh baby spinach

2 tbsp low-sodium chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the brown rice pasta until al dente, reserving a splash of pasta water before draining.

• 2

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

• 3

  Heat olive oil in a skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through, then set aside to rest.

• 4

  In the same skillet, reduce heat to medium and sauté the minced garlic for 1 minute until fragrant.

• 5

  Pour in the chicken broth to deglaze the pan, then add the baby spinach and cook until just wilted.

• 6

  Whisk the Greek yogurt and Parmesan cheese into the skillet, adding a tablespoon of reserved pasta water to create a smooth, creamy consistency.

• 7

  Slice the chicken into strips, then toss the pasta and chicken into the sauce until thoroughly coated and warm.