NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

2 oz Whole Wheat Pasta (dry)

1/4 cup Plain Nonfat Greek Yogurt

1 tsp Olive Oil

1 medium Fresh Lemon

2 cloves Garlic

6 spears Asparagus

2 tbsp Fresh Parsley

PREPARATION

• 1

  Preheat your oven to 400°F for roasting the asparagus.

• 2

  Season the chicken breast with salt, pepper, and a squeeze of lemon. Heat olive oil in a skillet over medium heat and cook the chicken for about 5-6 minutes per side until cooked through. Remove from the skillet and let it rest.

• 3

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

• 4

  In the same skillet, add minced garlic and lightly sauté until fragrant. Squeeze in the juice of half the lemon.

• 5

  Reduce heat and stir in the Greek yogurt to create a creamy sauce. Add chopped chick parts of the cooked chicken (sliced or shredded) and mix well.

• 6

  Toss the pasta in the skillet with the lemon-garlic cream sauce, ensuring all strands are nicely coated.

• 7

  Place the asparagus spears on a baking tray, lightly drizzle with olive oil, and sprinkle with a pinch of salt. Roast them in the preheated oven for 10-12 minutes until tender with slightly crisp tips.

• 8

  Plate the pasta topped with chicken and garnish with freshly chopped parsley and a final squeeze of lemon. Serve alongside the roasted asparagus.