NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz whole wheat spaghetti

1 cup zucchini

1 tbsp basil pesto

0.25 cup non-fat Greek yogurt

0.5 cup cherry tomatoes

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

  While the pasta cooks, spiralize the zucchini into long noodles and halve the cherry tomatoes.

• 3

  Season the chicken breast with sea salt and black pepper on both sides.

• 4

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

• 5

  Add the minced garlic and cherry tomatoes to the skillet, cooking for 2 minutes until the tomatoes begin to soften.

• 6

  Reduce the heat to medium-low, then add the cooked spaghetti, zucchini noodles, basil pesto, and Greek yogurt to the pan.

• 7

  Toss all ingredients together for 1 to 2 minutes until the sauce is creamy and the zucchini noodles are slightly tender.