NUTRITION

SERVINGS

INGREDIENTS

4 ounces Chicken Breast

2 ounces Whole Wheat Pasta (dry)

1/4 cup Fat-Free Greek Yogurt

1/4 cup Low-Sodium Chicken Broth

1/2 medium Red Bell Pepper

1 clove Garlic

1 teaspoon Olive Oil

1/2 teaspoon Red Chili Flakes

1/2 teaspoon Smoked Paprika

Salt & Pepper to taste

PREPARATION

• 1

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

• 2

  Season the chicken breast with salt, pepper, and smoked paprika. Heat olive oil in a skillet over medium heat and cook the chicken for about 5-6 minutes per side until fully cooked. Allow it to rest and then slice into strips.

• 3

  In the same skillet, add a bit more oil if needed and sauté the minced garlic and diced red bell pepper until softened, about 2-3 minutes.

• 4

  Lower the heat and add the low-sodium chicken broth. Stir in the fat-free Greek yogurt along with red chili flakes, adjusting spice to taste. Mix well to form a creamy, spicy sauce.

• 5

  Add the sliced chicken and drained pasta to the skillet, tossing gently to coat with the sauce. Heat through for another 1-2 minutes.

• 6

  Taste and adjust seasoning with salt and pepper if needed before serving.