NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup whole wheat penne

0.25 cup red enchilada sauce

2 tbsp plain Greek yogurt

1 oz sharp cheddar cheese

0.25 cup red bell pepper

0.25 cup red onion

1 tsp olive oil

0.25 tsp chili powder

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Boil the whole wheat penne in salted water until al dente, then drain and set aside.

• 3

  Heat the olive oil in a skillet over medium-high heat and sauté the diced chicken, bell peppers, and onions until the chicken is browned and cooked through.

• 4

  Stir in the chili powder, garlic powder, sea salt, and black pepper to season the chicken and vegetables.

• 5

  Lower the heat and stir in the red enchilada sauce and Greek yogurt until a smooth, creamy sauce forms.

• 6

  Add the cooked pasta to the skillet and toss until every noodle is thoroughly coated in the sauce.

• 7

  Transfer the mixture into a small oven-safe baking dish and sprinkle the shredded cheddar cheese evenly over the top.

• 8

  Bake for 10 to 12 minutes until the cheese is melted and the sauce is bubbling.

• 9

  Garnish with freshly chopped cilantro before serving warm.