NUTRITION

SERVINGS

INGREDIENTS

4 ounces Chicken Breast

1 cup Whole Wheat Pasta (cooked)

1/4 cup Non-Fat Greek Yogurt

1 teaspoon Olive Oil

1 cup Spinach

1/2 cup Red Bell Pepper

1/4 cup Yellow Onion

1 clove Garlic

1 teaspoon Paprika

Pinch of Black Pepper

Pinch of Salt

PREPARATION

• 1

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

• 2

  Season the chicken breast lightly with salt, black pepper, and half of the paprika.

• 3

  Heat olive oil in a skillet over medium heat. Add the chicken breast and cook for 5-6 minutes on each side until thoroughly cooked and slightly browned.

• 4

  Remove the cooked chicken from the skillet and let it rest for a few minutes before slicing it into strips.

• 5

  In the same skillet, add diced yellow onion, minced garlic, and diced red bell pepper. Sauté until the vegetables are softened, about 3-4 minutes.

• 6

  Sprinkle the remaining paprika and stir to coat the vegetables, creating a fragrant base.

• 7

  Lower the heat and stir in the non-fat Greek yogurt to form a creamy sauce. Mix well to combine all flavors.

• 8

  Add the cooked pasta and fresh spinach to the skillet. Toss gently so the spinach wilts and everything is evenly coated with the sauce.

• 9

  Plate the pasta and top with the sliced chicken breast. Adjust seasoning with additional salt and pepper if needed, and serve warm.