NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked brown rice penne

0.5 tbsp Extra virgin olive oil

2 cloves Garlic

0.25 cup Plain Greek yogurt

2 tbsp Grated parmesan cheese

0.25 cup Low-sodium chicken broth

1 cup Fresh baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

PREPARATION

• 1

  Season the chicken breast evenly with sea salt, black pepper, and dried oregano.

• 2

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through, about 5-6 minutes per side.

• 3

  Remove the chicken from the pan, let it rest for a few minutes, then slice it into thin strips.

• 4

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

• 5

  Whisk in the chicken broth to deglaze the pan, scraping up any browned bits from the chicken.

• 6

  Lower the heat to low and whisk in the Greek yogurt and parmesan cheese until the sauce is smooth and creamy.

• 7

  Add the cooked pasta and fresh baby spinach to the skillet, tossing gently until the spinach is wilted and the pasta is well coated.

• 8

  Return the sliced chicken to the pan, toss once more to combine, and serve immediately.