NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

2 oz whole grain penne pasta

0.5 cup roasted red peppers

0.25 cup non-fat Greek yogurt

0.25 cup yellow onion

1 clove garlic

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

1 tbsp fresh basil

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the whole grain pasta according to package directions until al dente.

• 2

  While the pasta cooks, place the drained roasted red peppers and Greek yogurt in a blender or food processor and pulse until completely smooth.

• 3

  Heat the olive oil in a large skillet over medium heat, then add the diced onion and sauté for 3-4 minutes until translucent.

• 4

  Add the minced garlic and cubed chicken breast to the skillet, seasoning with sea salt, black pepper, and smoked paprika.

• 5

  Cook the chicken for 6-8 minutes, stirring occasionally, until it is golden brown and cooked through to an internal temperature of 165°F.

• 6

  Pour the blended red pepper sauce into the skillet with the chicken and simmer on low for 2 minutes to thicken slightly.

• 7

  Drain the pasta, reserving a splash of pasta water, then toss the pasta into the sauce until every noodle is coated in the creamy mixture.

• 8

  Serve immediately topped with fresh chopped basil for a bright, herbaceous finish.