NUTRITION

SERVINGS

INGREDIENTS

4 ounces Chicken Breast

2 ounces Whole Wheat Pasta (Dry)

1/4 cup Nonfat Greek Yogurt

1/2 medium Red Bell Pepper

1 cup Spinach

1/4 medium Yellow Onion

2 cloves Garlic

1 tsp Olive Oil

1/4 cup Low-Sodium Chicken Broth

1 tsp Paprika

1/2 tsp Red Chili Flakes

Salt and Black Pepper to taste

PREPARATION

• 1

  Bring a pot of lightly salted water to a boil. Add the whole wheat pasta and cook according to package instructions until al dente, then drain and set aside.

• 2

  While the pasta cooks, heat the olive oil in a skillet over medium heat. Add finely chopped onion and garlic, and sauté until translucent and fragrant.

• 3

  Add diced chicken breast to the skillet. Season with salt, black pepper, paprika, and red chili flakes. Sauté until the chicken is cooked through and lightly browned.

• 4

  Dice the red bell pepper and add it to the skillet along with the low-sodium chicken broth. Allow the mixture to simmer for 2-3 minutes, letting the flavors meld together.

• 5

  Reduce the heat to low and stir in the nonfat Greek yogurt until the sauce is smooth and creamy. Toss in fresh spinach and allow it to wilt into the sauce.

• 6

  Combine the cooked pasta with the creamy chicken mixture, mixing well to ensure even coating.

• 7

  Serve warm and adjust seasoning with additional salt and pepper if necessary.