NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.25 oz brown rice penne pasta

0.5 tbsp extra virgin olive oil

2 cloves garlic

0.25 cup plain non-fat Greek yogurt

2 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

  Cook the brown rice penne in boiling salted water until al dente, reserving two tablespoons of pasta water before draining.

• 2

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

• 3

  Remove the chicken from the pan to rest, then lower the heat and sauté the minced garlic in the same skillet until fragrant.

• 4

  Whisk together the Greek yogurt, grated parmesan cheese, and chicken broth in a small bowl until the sauce is uniform.

• 5

  Add the cooked pasta and baby spinach to the skillet with the garlic, tossing until the spinach begins to wilt.

• 6

  Pour the yogurt mixture over the pasta and stir constantly on low heat with the reserved pasta water to create a glossy coating.

• 7

  Slice the rested chicken breast into strips and serve atop the creamy pasta with an extra sprinkle of black pepper.