NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 oz Brown rice penne pasta

1 tsp Extra virgin olive oil

1 clove Garlic

1 tbsp Sun-dried tomatoes

0.25 cup Low-sodium chicken broth

0.25 cup Plain non-fat Greek yogurt

1 tbsp Grated parmesan cheese

1 cup Fresh baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

0.13 tsp Red pepper flakes

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Cook the brown rice penne in a pot of boiling water according to package instructions until al dente, then drain and set aside.

• 3

  Cut the chicken breast into bite-sized pieces and season evenly with sea salt, black pepper, and dried oregano.

• 4

  Heat the olive oil in a large oven-safe skillet over medium-high heat and sear the chicken until golden brown on all sides.

• 5

  Add the minced garlic and red pepper flakes to the skillet, sautéing for 60 seconds until aromatic.

• 6

  Stir in the chopped sun-dried tomatoes and chicken broth, using a wooden spoon to scrape up the flavorful browned bits from the bottom of the pan.

• 7

  Reduce the heat to low and whisk in the Greek yogurt and baby spinach until the spinach is just wilted.

• 8

  Fold the cooked pasta and half of the parmesan cheese into the sauce until every piece is well coated.

• 9

  Top with the remaining parmesan cheese and bake in the oven for 10-12 minutes until the sauce is bubbling and the top is lightly toasted.