NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 oz Brown rice penne pasta

2 clove Garlic

0.25 cup Plain Greek yogurt

2 tbsp Grated parmesan cheese

0.25 cup Low-sodium chicken broth

0.5 tbsp Extra virgin olive oil

1 cup Fresh baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

PREPARATION

• 1

  Boil a pot of salted water and cook the brown rice penne according to package directions until al dente.

• 2

  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 until golden and cooked through, about 5-6 minutes per side.

• 4

  Remove chicken from the pan, let it rest for 2 minutes, then slice into thin strips.

• 5

  In the same skillet, reduce heat to medium and sauté minced garlic for 30 seconds until fragrant.

• 6

  Whisk in the chicken broth and Greek yogurt until smooth, then stir in the parmesan cheese until melted and creamy.

• 7

  Add the cooked pasta and fresh baby spinach to the skillet, tossing until the spinach is wilted and the pasta is well coated.

• 8

  Return the sliced chicken to the pan, toss once more to combine, and serve immediately.