NUTRITION

SERVINGS

INGREDIENTS

4 ounces Chicken Breast

2 ounces Whole Wheat Pasta (dry)

1 cup Red Bell Pepper, sliced

1 cup Yellow Bell Pepper, sliced

1/4 cup Red Onion, diced

2 cloves Garlic

1/4 cup Reduced-Fat Greek Yogurt

1 teaspoon Olive Oil

1 teaspoon Smoked Paprika

1/2 teaspoon Crushed Red Pepper Flakes

Salt and Black Pepper to taste

PREPARATION

• 1

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

• 2

  Season the chicken breast with salt, black pepper, and half of the smoked paprika. In a skillet over medium heat, heat the olive oil and sear the chicken until golden on both sides and cooked through, about 5-6 minutes per side. Remove from the skillet and let rest before slicing.

• 3

  In the same skillet, add the diced red onion and minced garlic. Sauté for 1-2 minutes until fragrant.

• 4

  Add the sliced red and yellow bell peppers and stir in the remaining smoked paprika along with the crushed red pepper flakes. Sauté until the peppers are slightly softened, about 3-4 minutes.

• 5

  Reduce the heat and gently stir in the reduced-fat Greek yogurt to create a creamy sauce. Mix well and season with salt and black pepper to taste.

• 6

  Add the cooked pasta to the skillet, tossing to combine thoroughly with the sauce and vegetables.

• 7

  Slice the chicken breast and lay on top of the pasta. Give a final gentle toss, then serve warm.