NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz dry brown rice penne pasta

0.5 tbsp extra virgin olive oil

2 cloves garlic

0.25 cup plain Greek yogurt

1 tbsp grated Parmesan cheese

2 tbsp low-sodium chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

  While the pasta cooks, season the chicken breast with sea salt and black pepper on both sides.

• 3

  Heat the extra virgin 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.

• 4

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

• 5

  In the same skillet, reduce the heat to low and add the minced garlic, sautéing for 30 seconds until fragrant.

• 6

  Whisk together the Greek yogurt, chicken broth, and grated Parmesan in a small bowl until the mixture is smooth.

• 7

  Add the yogurt mixture to the skillet, stirring constantly on low heat to prevent curdling, until the sauce is warmed through.

• 8

  Toss the cooked pasta and sliced chicken into the skillet with the sauce, coating everything evenly.

• 9

  Garnish with finely chopped fresh parsley before serving.