NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1/2 cup whole wheat pasta (cooked)

1 cup fresh asparagus (about 100g)

1/4 cup low-fat Greek yogurt

1 tbsp lemon juice

1 garlic clove

1 tsp olive oil

PREPARATION

• 1

  Season the chicken breast with salt and pepper. In a non-stick skillet, heat the olive oil over medium heat and cook the chicken until it is golden and fully cooked, about 5-6 minutes per side. Remove from pan and set aside.

• 2

  Meanwhile, cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

• 3

  Trim the ends of the asparagus and cut into 1-inch pieces. Blanch or steam the asparagus for 3-4 minutes until they are tender but still crisp.

• 4

  In the same skillet (or using a small saucepan), add minced garlic and sauté lightly until fragrant, about 30 seconds. Lower the heat and stir in the lemon juice and Greek yogurt, mixing until smooth to form the creamy sauce.

• 5

  Slice the cooked chicken into strips and add it, along with the cooked pasta and asparagus, back into the skillet with the sauce. Toss gently to combine all ingredients and warm through.

• 6

  Taste and adjust seasonings with salt and pepper as needed. Serve immediately, garnished with a little extra lemon zest if desired.