NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz dry whole wheat penne pasta

1 cup zucchini

0.5 cup cherry tomatoes

0.25 cup plain non-fat Greek yogurt

1 tsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

1 tsp dried oregano

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the whole wheat pasta according to package directions.

• 2

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

• 3

  Season the chicken breast with salt and pepper, then sauté in the skillet until golden and cooked through.

• 4

  Add the chopped zucchini and cherry tomatoes to the skillet, cooking until the zucchini is tender and tomatoes begin to burst.

• 5

  Stir in the minced garlic and dried oregano, sautéing for one minute until fragrant.

• 6

  In a small bowl, whisk together the Greek yogurt and lemon juice until smooth.

• 7

  Drain the pasta, reserving a splash of pasta water, then add the pasta to the skillet.

• 8

  Remove the skillet from heat and stir in the yogurt mixture, adding pasta water as needed to reach a creamy consistency.