NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1 cup cooked Whole Wheat Pasta

1/2 cup Peas

1/4 cup Nonfat Greek Yogurt

1/4 cup Chicken Broth

1 tsp Olive Oil

1 clove Garlic

1/4 medium Onion

Salt & Pepper to taste

1 tbsp Fresh Parsley

PREPARATION

• 1

  Begin by bringing a pot of salted water to a boil and cook the whole wheat pasta until al dente. Drain and set aside.

• 2

  Heat the olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, sautéing until they become fragrant and the onion softens.

• 3

  Add the chicken breast (cut into bite-sized pieces) to the skillet. Season with salt and pepper, and cook until the chicken is fully cooked through and lightly browned.

• 4

  Stir in the peas and chicken broth, allowing them to simmer for a couple of minutes until the peas are tender.

• 5

  Reduce the heat to low and mix in the nonfat Greek yogurt, stirring slowly to create a creamy garlic sauce. Do not let the sauce boil to avoid curdling the yogurt.

• 6

  Combine the sauce with the cooked pasta, ensuring the noodles are well coated.

• 7

  Finish by sprinkling fresh parsley over the top. Adjust salt and pepper to taste before serving.