NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

2 oz Whole Wheat Pasta (dry)

1 medium Red Bell Pepper

1/4 cup Low-Fat Greek Yogurt

1/4 cup Low Sodium Chicken Broth

1 tsp Cajun Seasoning

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

• 1

  Bring a pot of water to a boil and cook the whole wheat pasta according to package directions until al dente. Drain and set aside.

• 2

  While the pasta cooks, slice the red bell pepper into thin strips and cut the chicken breast into bite-sized pieces.

• 3

  In a bowl, mix the Cajun seasoning with a pinch of salt and pepper. Toss the chicken pieces evenly with the seasoning.

• 4

  Heat olive oil in a non-stick skillet over medium-high heat. Add the seasoned chicken pieces and sauté for about 5-6 minutes until golden and cooked through.

• 5

  Add the bell pepper strips to the skillet and sauté for another 2-3 minutes until slightly tender but still crisp.

• 6

  Pour in the chicken broth and lower the heat slightly. Allow it to simmer for a minute to meld the flavors.

• 7

  Reduce the heat to low and stir in the low-fat Greek yogurt to create a creamy sauce, mixing well to coat the chicken and peppers.

• 8

  Combine the cooked pasta with the chicken and sauce, tossing gently until the pasta is evenly coated.

• 9

  Adjust seasoning with salt and pepper if needed, then serve warm.