NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 oz Brown rice penne pasta

0.25 cup Plain non-fat Greek yogurt

2 tbsp Grated parmesan cheese

2 cloves Garlic

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

0.25 cup Low-sodium chicken broth

PREPARATION

• 1

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

• 2

  While the pasta cooks, dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes until golden brown and cooked through.

• 4

  Mince the garlic and add it to the skillet with the chicken, sautéing for 1 minute until fragrant.

• 5

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

• 6

  Reduce the skillet heat to low and pour the yogurt mixture over the chicken, stirring constantly to prevent the yogurt from curdling.

• 7

  Drain the pasta, reserving a tablespoon of pasta water, and add the noodles directly into the skillet.

• 8

  Toss everything together until the pasta is well-coated, adding the reserved pasta water if the sauce needs thinning.

• 9

  Garnish with freshly chopped parsley and serve immediately.