NUTRITION

SERVINGS

INGREDIENTS

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

0.25 cup Low-sodium chicken broth

1 cup Fresh baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

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 pasta cooks, heat the olive oil in a large skillet over medium-high heat and add the chicken breast seasoned with salt and pepper.

• 3

  Cook the chicken for 5-6 minutes until golden and cooked through, then add the minced garlic and sauté for 1 minute until fragrant.

• 4

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

• 5

  Reduce the skillet heat to low, add the cooked pasta and the yogurt mixture, tossing constantly to create a creamy sauce without curdling.

• 6

  Stir in the fresh baby spinach and cook for 1 minute until just wilted, then serve immediately.