NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 cup whole grain penne pasta

0.25 cup Greek yogurt

1 cup asparagus spears

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp nutritional yeast

PREPARATION

• 1

  Boil the whole grain pasta in salted water according to package directions, reserving 2 tablespoons of starchy pasta water before draining.

• 2

  Season the chicken breast with a pinch of salt and pepper, then sauté in olive oil over medium-high heat until golden and cooked through.

• 3

  Remove the chicken from the pan and add the trimmed asparagus, sautéing for 3-4 minutes until tender-crisp and vibrant green.

• 4

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

• 5

  Reduce the pan heat to low and return the chicken and cooked pasta to the pan with the asparagus.

• 6

  Pour the yogurt sauce and reserved pasta water over the mixture, tossing gently until a creamy glaze forms and coats the pasta.

• 7

  Garnish with the remaining sea salt and black pepper before serving immediately.