NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz whole wheat pasta

1 medium zucchini

0.5 cup cherry tomatoes

1 clove garlic

0.25 cup Greek yogurt

1 tsp olive oil

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp red pepper flakes

PREPARATION

• 1

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

• 2

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

• 3

  Add the sliced zucchini, halved cherry tomatoes, and minced garlic to the skillet, cooking for 3-4 minutes until the vegetables are tender and tomatoes begin to burst.

• 4

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

• 5

  Drain the pasta, reserving two tablespoons of pasta water, then toss the pasta and reserved water into the skillet with the chicken and vegetables.

• 6

  Remove the skillet from heat and stir in the yogurt mixture until the pasta is coated in a velvety, creamy sauce.