NUTRITION

SERVINGS

INGREDIENTS

4 ounces Chicken Breast

1 ounce Whole Wheat Pasta (dry)

1/4 cup Nonfat Greek Yogurt

1 Chipotle Pepper in Adobo Sauce

1/2 teaspoon Olive Oil

1/4 cup diced Red Bell Pepper

1 clove Garlic

Salt and Pepper to taste

PREPARATION

• 1

  Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

• 2

  Thinly slice or dice the chicken breast. Season lightly with salt and pepper.

• 3

  Heat the olive oil in a skillet over medium heat. Add the garlic and diced red bell pepper, sautéing for about 2 minutes until fragrant and slightly softened.

• 4

  Add the chicken to the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is fully cooked and lightly browned.

• 5

  In a small bowl, combine the nonfat Greek yogurt with the chipotle pepper. Mash the pepper into the yogurt to create a creamy, spicy sauce. Add additional salt and pepper to taste.

• 6

  Reduce the heat to low and add the cooked pasta to the skillet. Stir to combine with the chicken and veggies.

• 7

  Pour in the chipotle yogurt sauce and gently toss everything together until well coated and warm through.

• 8

  Serve immediately, adjusting seasoning if necessary.