NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.5 cup Cooked brown rice spaghetti

1 cup Cremini mushrooms

0.25 cup Frozen peas

0.25 cup Plain Greek yogurt

1 tbsp Parmesan cheese

0.25 cup Low-sodium chicken broth

0.5 tsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried thyme

PREPARATION

• 1

  Cook the brown rice spaghetti according to package directions and set aside.

• 2

  Season the chicken breast with sea salt and black pepper, then pan-sear in a non-stick skillet until cooked through and dice into bite-sized pieces.

• 3

  In the same skillet, heat the olive oil over medium heat and sauté the sliced mushrooms and minced garlic until the mushrooms are tender and browned.

• 4

  Lower the heat and stir in the chicken broth, dried thyme, and frozen peas, simmering for 2 minutes until the peas are bright green.

• 5

  Remove the skillet from the heat and whisk in the Greek yogurt until a smooth, creamy sauce forms.

• 6

  Fold the cooked pasta and diced chicken into the mushroom sauce until every strand is thoroughly coated.

• 7

  Transfer the mixture to a small oven-safe dish, sprinkle with parmesan cheese, and broil for 2-3 minutes until the top is golden and bubbling.