NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.25 oz whole wheat penne

1 cup asparagus spears

0.25 cup plain non-fat Greek yogurt

1 tbsp parmesan cheese

1 tsp olive oil

1 tbsp lemon juice

0.5 tsp lemon zest

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  While the pasta cooks, heat the olive oil in a large skillet over medium heat and sauté the diced chicken breast until golden and cooked through.

• 3

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

• 4

  In a small bowl, whisk together the Greek yogurt, lemon juice, lemon zest, sea salt, and black pepper until smooth.

• 5

  Drain the pasta, reserving two tablespoons of the cooking water, then add the pasta and reserved water to the skillet with the chicken and asparagus.

• 6

  Remove the skillet from the heat and stir in the yogurt mixture and parmesan cheese until the pasta is thoroughly coated in a creamy sauce.