NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz brown rice penne pasta

0.25 cup plain non-fat Greek yogurt

2 tbsp grated parmesan cheese

1 tsp extra virgin olive oil

2 cloves garlic

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp low-sodium chicken broth

PREPARATION

• 1

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

• 2

  While pasta cooks, dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sauté until golden brown and cooked through, about 5-7 minutes.

• 4

  Reduce the heat to low. Add the minced garlic to the skillet and cook for 1 minute until fragrant, being careful not to burn it.

• 5

  In a small bowl, whisk together the Greek yogurt, grated parmesan, and chicken broth until smooth.

• 6

  Add the cooked pasta and fresh baby spinach to the skillet with the chicken. Pour the yogurt sauce over the mixture.

• 7

  Toss everything together over low heat for 1-2 minutes until the spinach is wilted and the sauce is creamy and coats the pasta evenly.