NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken breast

2.5 oz whole grain penne pasta

0.5 cup cherry tomatoes

1.5 tsp extra virgin olive oil

0.25 cup plain non-fat Greek yogurt

1 tbsp grated Parmesan cheese

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Place the cherry tomatoes on the sheet, drizzle with half of the olive oil and a pinch of sea salt, then roast for 12-15 minutes until they blister.

• 3

  While tomatoes roast, bring a pot of salted water to a boil and cook the penne pasta until al dente, reserving 2 tablespoons of the pasta water before draining.

• 4

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

• 5

  Remove the chicken from the skillet, let it rest for 3 minutes, then slice it into thin strips.

• 6

  Reduce the skillet heat to low, add the minced garlic, and sauté for 30 seconds until fragrant but not browned.

• 7

  In a small bowl, whisk together the Greek yogurt, Parmesan cheese, and the reserved pasta water until smooth.

• 8

  Add the cooked pasta, sliced chicken, and roasted tomatoes to the skillet, then pour the yogurt mixture over the top.

• 9

  Toss everything together gently over low heat for 1 minute until the sauce is creamy and coats the pasta evenly.

• 10

  Garnish with freshly chopped parsley and serve immediately.