NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat spaghetti

1 cup butternut squash

1 tsp olive oil

2 tbsp plain Greek yogurt

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

2 leaves fresh sage

0.25 cup low-sodium chicken broth

PREPARATION

• 1

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

• 2

  Toss the cubed butternut squash with half of the olive oil and a pinch of sea salt, then roast for 25 minutes until tender.

• 3

  While the squash roasts, bring a pot of water to a boil and cook the whole wheat spaghetti according to package directions.

• 4

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

• 5

  In a high-speed blender, combine the roasted squash, garlic, Greek yogurt, chicken broth, and sage leaves, blending until completely smooth.

• 6

  Slice the cooked chicken into strips and set aside.

• 7

  Drain the pasta and return it to the pot, pouring the creamy squash sauce over the noodles and tossing to coat thoroughly.

• 8

  Serve the pasta in a bowl topped with the sliced chicken breast and an extra crack of black pepper.