NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz brown rice penne

1 tsp extra virgin olive oil

2 cloves garlic

0.25 cup plain non-fat Greek yogurt

2 tbsp grated parmesan cheese

0.25 cup low-sodium chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

1 cup fresh baby spinach

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 evenly with 0.25 tsp sea salt and 0.25 tsp black pepper.

• 3

  Heat extra virgin 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 skillet and let it rest for 5 minutes before slicing into thin strips.

• 5

  In the same skillet, reduce heat to medium and add the minced garlic cloves, sautéing for 1 minute until fragrant.

• 6

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

• 7

  Pour the yogurt mixture into the skillet, stirring constantly to incorporate the pan drippings, then add the fresh baby spinach and cook until wilted.

• 8

  Toss the cooked penne and sliced chicken into the skillet until the velvety sauce coats every piece.