NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 oz dry brown rice penne

0.5 tbsp extra virgin olive oil

1 clove garlic

0.25 cup plain non-fat Greek yogurt

1 tbsp grated parmesan cheese

0.5 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

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

  Reserve 2 tablespoons of the pasta cooking water, then drain the pasta and set aside.

• 3

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

• 4

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

• 5

  Mince the garlic and add it to the skillet with the chicken, cooking for 1 minute until fragrant.

• 6

  Lower the heat to low. In a small bowl, whisk together the Greek yogurt, grated Parmesan, and reserved pasta water.

• 7

  Add the cooked pasta and baby spinach to the skillet, stirring until the spinach begins to wilt.

• 8

  Remove the skillet from the heat and stir in the yogurt mixture until the pasta is evenly coated in a creamy sauce.