NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

1 cup Whole Wheat Pasta (cooked)

1/4 cup Plain Nonfat Greek Yogurt

1/2 cup Low Sodium Chicken Broth

1/2 cup Diced Tomatoes

1 medium Red Bell Pepper

1 teaspoon Olive Oil

1 teaspoon Cajun Seasoning

1 pinch Salt

1 pinch Black Pepper

PREPARATION

• 1

  Bring a pot of water to a boil, add a pinch of salt, and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

• 2

  Season the chicken breast evenly with Cajun seasoning, a pinch of salt, and black pepper.

• 3

  Heat olive oil in a skillet over medium heat, add the chicken breast, and cook for about 5-6 minutes per side until fully cooked. Remove chicken from the skillet and let it rest before slicing.

• 4

  In the same skillet, add diced red bell pepper and diced tomatoes. Sauté for 3-4 minutes until they slightly soften.

• 5

  Mix the Greek yogurt and low sodium chicken broth together, then pour into the skillet with the vegetables. Stir well to form a creamy sauce and simmer for 2 minutes.

• 6

  Slice the cooked chicken breast and return it to the skillet, stirring to coat it with the sauce.

• 7

  Combine the sauce, chicken, and vegetables with the cooked whole wheat pasta. Toss gently until well mixed and heated through.

• 8

  Serve the dish warm, garnished with extra black pepper if desired.