NUTRITION

SERVINGS

INGREDIENTS

4 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

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

0.5 cup baby spinach

PREPARATION

• 1

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

• 2

  While pasta cooks, season the chicken breast with half of the sea salt and black pepper.

• 3

  Heat the olive oil in a skillet over medium-high heat and sear the chicken for 5-7 minutes per side until cooked through, then set aside to rest before slicing.

• 4

  In the same skillet, reduce heat to low and sauté the minced garlic for 1 minute until fragrant.

• 5

  Whisk together the Greek yogurt, grated parmesan, remaining salt, and remaining pepper in a small bowl.

• 6

  Reserve 2 tablespoons of the hot pasta water, then drain the pasta and return it to the skillet.

• 7

  Stir in the yogurt mixture, reserved pasta water, and baby spinach, tossing gently until the spinach wilts and the sauce is smooth.

• 8

  Top the pasta with sliced chicken and fresh parsley before serving.