NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1 cup cooked Whole Wheat Pasta

1/4 cup Nonfat Greek Yogurt

1/2 cup sliced Red Bell Pepper

1/2 cup Cherry Tomatoes

1 cup Spinach

1 tsp Hot Sauce

1 clove Garlic

1 tsp Olive Oil

PREPARATION

• 1

  Season the chicken breast with salt and pepper. Mince the garlic.

• 2

  Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.

• 3

  Add the chicken breast to the skillet and cook for 5-6 minutes per side or until fully cooked and lightly charred. Remove from the skillet and let rest before slicing.

• 4

  While the chicken cooks, boil a pot of water and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

• 5

  In a bowl, mix together the nonfat Greek yogurt and hot sauce to create a creamy spicy sauce.

• 6

  In the same skillet (or a separate pan), add the red bell pepper slices and cherry tomatoes. Sauté for 3-4 minutes until just tender. Add the spinach in the last minute to wilt.

• 7

  Combine the cooked pasta, sautéed veggies, and creamy spicy sauce in a large bowl. Toss until well mixed.

• 8

  Slice the cooked chicken breast and serve it on top of the pasta mixture. Garnish with additional hot sauce if desired.