NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

2 oz Whole Wheat Pasta (dry)

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 tsp Olive Oil

1 Garlic Clove

1 tsp Cajun Seasoning

~1/3 cup Low-Fat Greek Yogurt

PREPARATION

• 1

  Begin by cooking the whole wheat pasta according to the package instructions until al dente; drain and set aside.

• 2

  While the pasta cooks, slice the chicken breast into bite-sized strips and season lightly with Cajun seasoning.

• 3

  Core and slice the red and yellow bell peppers into strips. Peel and mince the garlic clove.

• 4

  Heat olive oil in a skillet over medium-high heat. Add the chicken strips and minced garlic, cooking until the chicken is browned and nearly cooked through.

• 5

  Add the bell pepper slices to the skillet and sauté until they are just tender, about 3-4 minutes.

• 6

  Reduce heat to low and stir in the low-fat Greek yogurt to create a creamy sauce that coats the chicken and peppers. Adjust seasoning if needed.

• 7

  Combine the cooked pasta with the chicken and vegetable mixture, tossing gently to ensure even coverage of the creamy sauce.

• 8

  Serve immediately while warm, enjoying the blend of spicy Cajun flavors with a creamy, satisfying finish.