NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz brown rice penne pasta

1 cup cremini mushrooms

2 cloves garlic

1 tsp extra virgin olive oil

0.25 cup low-sodium chicken broth

1 cup baby spinach

1 tbsp grated parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Bring a 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, dice the chicken breast into bite-sized pieces and season with sea salt, black pepper, and dried oregano.

• 3

  Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat.

• 4

  Add the chicken to the skillet and sear until golden brown and cooked through, approximately 5-6 minutes, then remove from the pan and set aside.

• 5

  In the same skillet, add the sliced cremini mushrooms and sauté until they release their moisture and become deeply browned.

• 6

  Stir in the minced garlic and cook for 30 seconds until aromatic.

• 7

  Pour in the chicken broth to deglaze the pan, using a wooden spoon to scrape up the flavorful browned bits from the bottom.

• 8

  Add the cooked pasta, seared chicken, and baby spinach to the skillet, tossing constantly until the spinach is just wilted.

• 9

  Garnish with grated parmesan cheese and serve immediately while hot.