NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1 oz Brown rice penne pasta

1 tsp Extra virgin olive oil

2 cloves Garlic

0.25 cup Plain Greek yogurt

2 tbsp Grated parmesan cheese

1 cup Fresh baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the brown rice pasta according to package directions until al dente.

• 2

  While pasta cooks, season the chicken breast on both sides with sea salt and black pepper.

• 3

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

• 4

  Remove chicken from the pan to rest for 3 minutes, then slice into thin strips.

• 5

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

• 6

  Whisk in the Greek yogurt and grated parmesan, adding 2 tablespoons of hot pasta water to create a smooth, velvety sauce.

• 7

  Toss the cooked pasta and baby spinach into the sauce until the spinach is slightly wilted.

• 8

  Add the sliced chicken back to the pan, garnish with chopped fresh parsley, and serve immediately.