NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 oz Brown rice penne pasta

1 tsp Extra virgin olive oil

2 cloves Garlic

2 tbsp Plain non-fat Greek yogurt

2 tbsp Grated parmesan cheese

2 tbsp Unsweetened almond milk

1 cup Fresh baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Bring a small 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, season the chicken breast with half of the sea salt and black pepper.

• 3

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

• 4

  Remove the chicken from the pan and let it rest for a few minutes before slicing into bite-sized strips.

• 5

  In the same skillet, reduce heat to low and add the minced garlic, sautéing for 30 seconds until fragrant.

• 6

  Whisk together the Greek yogurt, almond milk, and parmesan cheese in a small bowl, then pour into the skillet with the garlic.

• 7

  Stir in the fresh baby spinach until it begins to wilt into the sauce.

• 8

  Add the cooked pasta and sliced chicken back into the skillet, tossing everything together until the sauce is velvety and coats every piece.

• 9

  Season with the remaining sea salt and black pepper before serving hot.