NUTRITION

SERVINGS

INGREDIENTS

3 oz Chicken Breast

1 oz dry Whole Wheat Pasta

1/4 medium Red Bell Pepper (quartered)

1/2 cup sliced Zucchini

1/4 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1/2 tsp Smoked Paprika

1/2 tsp Garlic Powder

Salt & Pepper to taste

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

  While the pasta cooks, season the chicken breast with smoked paprika, garlic powder, salt, and pepper on both sides.

• 3

  Heat olive oil in a skillet over medium-high heat. Add the chicken breast and cook for about 5-6 minutes per side, or until the internal temperature reaches 165°F. Remove the chicken and let it rest for a few minutes, then slice into strips.

• 4

  In the same skillet, add the red bell pepper and zucchini slices. Sauté for 3-4 minutes until slightly tender but still crisp.

• 5

  Reduce the heat to low and stir in the nonfat Greek yogurt to create a creamy sauce, warming it through without boiling.

• 6

  Add the cooked whole wheat pasta and sliced chicken back into the skillet and gently toss to coat all ingredients with the creamy sauce and spices.

• 7

  Taste and adjust seasonings with additional salt and pepper if needed before serving.