NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.25 oz brown rice penne pasta

1 tsp 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 baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

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, dice the chicken breast into bite-sized pieces and season with half of the sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 6-8 minutes.

• 4

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

• 5

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

• 6

  Reduce the skillet heat to low and pour in the yogurt mixture, stirring constantly to prevent the yogurt from curdling.

• 7

  Add the fresh baby spinach to the skillet and stir until it begins to wilt into the sauce.

• 8

  Drain the pasta and add it directly to the skillet, tossing everything together to coat the noodles in the creamy sauce.

• 9

  Season with the remaining salt and pepper before serving warm.