NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 oz Whole wheat pasta

1 cup Asparagus spears

1 tsp Olive oil

2 tbsp Plain Greek yogurt

1 tbsp Lemon juice

1 tsp Lemon zest

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and place them on the sheet, drizzling with half of the olive oil and a pinch of salt and pepper.

• 3

  Roast the asparagus for 10-12 minutes until tender and slightly charred at the tips.

• 4

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

• 5

  While the pasta cooks, season the chicken breast with salt and pepper and sauté in a pan with the remaining olive oil over medium heat until cooked through.

• 6

  In a small mixing bowl, whisk together the Greek yogurt, lemon juice, lemon zest, and minced garlic until smooth.

• 7

  Reserve 2 tablespoons of the pasta cooking water, then drain the pasta and return it to the pot.

• 8

  Slice the cooked chicken into bite-sized strips and add them to the pasta along with the yogurt sauce and reserved water.

• 9

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

• 10

  Serve the creamy pasta topped with the roasted asparagus spears and a garnish of fresh parsley.