NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1 cup cooked Whole Wheat Pasta

1/2 medium Red Bell Pepper

1/2 medium Zucchini

5 Cherry Tomatoes

1/4 medium Red Onion

1 tsp Olive Oil

2 tbsp Light Cream Cheese

1/2 tsp Red Chili Flakes

1 clove Garlic

PREPARATION

• 1

  Preheat your oven to 425°F. Toss the chopped red bell pepper, zucchini, cherry tomatoes, and red onion with olive oil, salt, and pepper on a baking sheet.

• 2

  Roast the vegetables in the oven for about 15-20 minutes until they are tender and slightly caramelized.

• 3

  While the vegetables roast, season the chicken breast with salt, pepper, and a sprinkle of red chili flakes. In a skillet over medium heat, add a tiny bit of olive oil and sauté the minced garlic until fragrant, then add the chicken.

• 4

  Cook the chicken for about 5-6 minutes per side or until fully cooked through. Once cooked, slice the chicken into strips.

• 5

  Prepare the whole wheat pasta according to package directions and drain.

• 6

  In the same skillet used for the chicken, lower the heat and stir in the light cream cheese, allowing it to melt slightly into a creamy sauce. You can add a splash of pasta water if needed to thin the sauce.

• 7

  Combine the pasta, roasted vegetables, and sliced chicken in the skillet, tossing everything together with the creamy, spicy sauce.

• 8

  Adjust seasoning with additional red chili flakes, salt, and pepper if desired, and serve warm.