NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Cooked chicken breast

1.25 oz Brown rice spaghetti

1 cup Sliced cremini mushrooms

0.25 cup Frozen peas

0.25 cup Plain Greek yogurt

0.5 cup Low-sodium chicken broth

1 tsp Arrowroot powder

1 tsp Extra virgin olive oil

1 tbsp Grated parmesan cheese

1 tbsp Whole wheat breadcrumbs

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Cook the brown rice spaghetti in a pot of boiling salted water until al dente, then drain and set aside.

• 3

  Heat the olive oil in a large oven-safe skillet over medium heat.

• 4

  Add the sliced mushrooms to the skillet and sauté until they are browned and tender.

• 5

  Stir in the minced garlic and cook for 1 minute until fragrant.

• 6

  In a small jar or bowl, whisk the arrowroot powder into the chicken broth until no lumps remain.

• 7

  Pour the broth mixture into the skillet and simmer, stirring constantly, until the sauce thickens.

• 8

  Remove the skillet from the heat and stir in the Greek yogurt, sea salt, and black pepper until smooth.

• 9

  Gently fold in the shredded chicken, peas, and cooked pasta until everything is evenly coated in sauce.

• 10

  In a small bowl, combine the parmesan cheese and breadcrumbs.

• 11

  Sprinkle the cheese and breadcrumb mixture evenly over the top of the pasta.

• 12

  Place the skillet in the oven and bake for 10-12 minutes until the sauce is bubbly and the topping is golden brown.

• 13

  Garnish with freshly chopped parsley and serve immediately.