NUTRITION

SERVINGS

INGREDIENTS

3 oz Chicken Breast

2 oz dry Whole Wheat Pasta

1/2 cup sliced Red Bell Pepper

1 cup Spinach

1/4 cup Non-Fat Greek Yogurt

1/3 cup Crushed Tomatoes

1 clove Garlic

1/2 tsp Chili Flakes

1 tsp Olive Oil

Salt & Black Pepper to taste

PREPARATION

• 1

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

• 2

  Heat olive oil in a pan over medium heat and sauté the minced garlic until fragrant.

• 3

  Add the sliced red bell pepper and cook for 2-3 minutes until slightly tender.

• 4

  Stir in the spinach and let it wilt for about a minute.

• 5

  Add the cooked chicken breast, pre-cooked and sliced or shredded, and sprinkle chili flakes while seasoning with salt and pepper.

• 6

  Mix in the crushed tomatoes and allow the mixture to simmer for 2-3 minutes.

• 7

  Reduce heat and stir in the non-fat Greek yogurt to create a creamy sauce, ensuring it is well combined.

• 8

  Toss the drained pasta into the pan with the sauce and vegetables. Mix thoroughly to coat the pasta evenly.

• 9

  Adjust seasoning as needed before serving.