NUTRITION

SERVINGS

INGREDIENTS

4 ounces Chicken Breast

1 cup Whole Wheat Pasta (cooked)

1/4 cup Plain Nonfat Greek Yogurt

1 teaspoon Olive Oil

1/2 cup Red Bell Pepper (diced)

1 cup Fresh Spinach

1 clove Garlic

1 teaspoon Cajun Spice Mix

1/4 cup Low-Sodium Chicken Broth

PREPARATION

• 1

  Start by bringing 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

  While the pasta is cooking, season the chicken breast on both sides with the Cajun spice mix.

• 3

  Heat olive oil in a skillet over medium heat. Add the chicken breast and cook for about 5-6 minutes per side until fully cooked and golden then remove from the skillet and let rest.

• 4

  In the same skillet, add minced garlic and diced red bell pepper; sauté for about 2-3 minutes until softened.

• 5

  Slice the cooked chicken into strips and return it to the skillet along with fresh spinach. Stir until the spinach wilts slightly.

• 6

  Mix in the low-sodium chicken broth and let it simmer for a minute to meld the flavors.

• 7

  Reduce the heat and stir in the plain Greek yogurt to create a creamy sauce. Ensure the heat is low to avoid curdling.

• 8

  Add the cooked pasta to the skillet and toss well to combine all ingredients. Adjust seasoning with extra Cajun spice if desired.

• 9

  Serve hot and enjoy your balanced, flavorful dish.