NUTRITION

SERVINGS

INGREDIENTS

2.25 oz Chicken breast

1.25 oz Whole wheat penne pasta

1 cup Asparagus spears

0.5 cup Non-fat plain Greek yogurt

1 tsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F and bring a large pot of salted water to a boil.

• 2

  Trim the woody ends off the asparagus and toss the spears with 0.5 tsp of olive oil, a pinch of sea salt, and black pepper on a baking sheet.

• 3

  Roast the asparagus for 10-12 minutes until they are tender and slightly charred.

• 4

  Cook the whole wheat pasta according to the package instructions, ensuring you reserve 2 tablespoons of the starchy pasta water before draining.

• 5

  Season the chicken breast with the remaining sea salt and black pepper, then sear in a skillet with 0.5 tsp of olive oil over medium-high heat until golden and cooked through.

• 6

  In a small mixing bowl, whisk together the Greek yogurt, lemon juice, lemon zest, and minced garlic until the mixture is completely smooth.

• 7

  Lower the skillet heat to low, then add the cooked pasta, roasted asparagus, and the yogurt mixture to the pan.

• 8

  Gently toss all ingredients together, adding the reserved pasta water as needed to create a creamy, cohesive sauce.

• 9

  Garnish the dish with fresh chopped parsley and serve immediately while warm.