NUTRITION

SERVINGS

INGREDIENTS

4.75 oz chicken breast

1.5 oz whole grain penne pasta

1 cup asparagus

0.25 cup plain greek yogurt

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

PREPARATION

• 1

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

• 2

  While the pasta cooks, cut the chicken breast into bite-sized pieces and trim the asparagus into 1-inch segments.

• 3

  Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sauté until golden and cooked through.

• 4

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

• 5

  In a small bowl, whisk together the Greek yogurt, lemon juice, lemon zest, sea salt, and black pepper to create the sauce.

• 6

  Drain the pasta, reserving two tablespoons of the pasta water.

• 7

  Reduce the skillet heat to low. Add the cooked pasta and the yogurt sauce to the skillet, tossing gently to coat.

• 8

  If the sauce is too thick, add the reserved pasta water one tablespoon at a time until the desired creamy consistency is reached.

• 9

  Serve immediately while warm.