NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

2 oz Brown rice penne

1 tsp Olive oil

2 tbsp Plain nonfat Greek yogurt

1 tbsp Grated parmesan cheese

2 cloves Garlic

0.25 cup Low-sodium chicken broth

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

0.25 tsp Garlic powder

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the brown rice penne until al dente, reserving 2 tablespoons of the pasta water before draining.

• 2

  Season the chicken breast evenly on both sides with sea salt, black pepper, and garlic powder.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 5 to 6 minutes per side until golden brown and fully cooked.

• 4

  Remove the chicken from the skillet and let it rest on a cutting board for 3 minutes before slicing into thin strips.

• 5

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

• 6

  Whisk in the chicken broth and Greek yogurt until the mixture is smooth and begins to simmer.

• 7

  Stir in the parmesan cheese until melted and the sauce thickened slightly.

• 8

  Add the cooked penne and reserved pasta water to the skillet, tossing well to coat the noodles in the creamy sauce.

• 9

  Divide the pasta into a bowl and top with the sliced chicken and a garnish of fresh parsley.