NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

1/2 cup Whole Wheat Pasta (cooked)

1 tbsp Low-Fat Cream Cheese

1/4 cup Unsweetened Almond Milk

1 cup Mixed Vegetables (Bell Pepper, Zucchini, Red Onion)

1 tsp Olive Oil

2 cloves Garlic

1/2 tsp Red Pepper Flakes

1/2 tsp Mixed Dried Herbs

Salt and Black Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F.

• 2

  In a bowl, combine the olive oil, minced garlic, red pepper flakes, mixed dried herbs, salt, and pepper. Rub this mixture onto the chicken breast.

• 3

  Place the seasoned chicken on a baking sheet and roast in the oven for 20-25 minutes until fully cooked and slightly charred on the edges.

• 4

  While the chicken is roasting, bring a pot of salted water to a boil and cook the whole wheat pasta until al dente. Drain and set aside.

• 5

  In a small saucepan over low heat, combine the low-fat cream cheese and unsweetened almond milk, stirring until smooth to create a light creamy sauce.

• 6

  Sauté the mixed vegetables in a non-stick pan over medium heat (you may use a spray of olive oil or a minimal amount of oil) for about 5-7 minutes until tender yet crisp.

• 7

  Toss the cooked pasta with the creamy sauce and adjust seasoning with salt and pepper as needed.

• 8

  Plate the pasta with vegetables, then slice the chicken breast and arrange on top. Drizzle any remaining sauce over the chicken if desired.

• 9

  Serve immediately and enjoy your balanced, flavorful meal.