NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.5 cup Whole wheat penne

1 cup Asparagus spears

0.25 cup Plain nonfat Greek yogurt

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 clove Garlic

1 tbsp Grated parmesan cheese

0.5 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Red pepper flakes

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus, toss with the olive oil and a pinch of salt and pepper, then roast for 12 minutes until tender.

• 3

  Bring a pot of salted water to a boil and cook the whole wheat penne according to package instructions, reserving 2 tablespoons of the pasta water before draining.

• 4

  Season the chicken breast with sea salt and black pepper, then pan-sear in a non-stick skillet over medium-high heat for 6-7 minutes per side until cooked through.

• 5

  While the chicken rests, whisk together the Greek yogurt, lemon juice, lemon zest, minced garlic, and red pepper flakes in a large mixing bowl.

• 6

  Slice the cooked chicken into thin strips.

• 7

  Add the warm pasta and reserved pasta water to the yogurt mixture, tossing quickly to create a light, creamy sauce.

• 8

  Gently fold in the roasted asparagus and sliced chicken, then garnish with grated parmesan cheese and serve immediately.