NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz brown rice penne

0.25 cup Greek yogurt

2 tbsp Parmesan cheese

1 tsp olive oil

2 cloves garlic

1 cup baby spinach

0.25 cup chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Bring a large 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, season the chicken breast with sea salt, black pepper, and dried oregano.

• 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, then set aside to rest before slicing.

• 4

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

• 5

  Pour in the chicken broth to deglaze the pan, scraping up any browned bits, then add the baby spinach and cook until wilted.

• 6

  Lower the heat to a simmer and whisk in the Greek yogurt and Parmesan cheese until the sauce is smooth and creamy.

• 7

  Toss the cooked pasta and sliced chicken into the sauce, stirring gently to coat everything evenly before serving.