NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 cup whole wheat penne

1 cup asparagus

0.25 cup greek yogurt

1 tsp olive oil

1 clove garlic

1 tbsp lemon juice

1 tsp lemon zest

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Cook the whole wheat penne according to package directions until al dente; reserve 2 tablespoons of the pasta water before draining.

• 2

  While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.

• 3

  Season the chicken breast with sea salt and black pepper, then sauté in the skillet until golden and cooked through, about 6 to 8 minutes.

• 4

  Add the chopped asparagus and minced garlic to the skillet, cooking for another 3 to 4 minutes until the asparagus is tender-crisp.

• 5

  In a small bowl, whisk together the Greek yogurt, lemon juice, lemon zest, and the reserved pasta water to create a smooth sauce.

• 6

  Reduce the skillet heat to low, add the cooked pasta to the chicken and asparagus mixture, and pour the lemon-yogurt sauce over the top.

• 7

  Toss everything together gently until the pasta is evenly coated and the sauce is creamy.

• 8

  Garnish with fresh chopped parsley and serve immediately.