NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 oz Whole wheat penne pasta

0.5 cup Roasted red peppers

0.25 cup Non-fat Greek yogurt

1 tsp Olive oil

1 clove Garlic

0.25 cup Yellow onion

1 tbsp Grated parmesan cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Smoked paprika

1 tbsp Fresh basil

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 pasta cooks, heat the olive oil in a large skillet over medium heat and sauté the diced yellow onion until translucent.

• 3

  Add the minced garlic and diced chicken breast to the skillet, seasoning with sea salt, black pepper, and smoked paprika.

• 4

  Cook the chicken for 6-8 minutes until golden brown and cooked through, then remove the skillet from the heat source.

• 5

  In a blender, combine the drained roasted red peppers and Greek yogurt, processing until the mixture is completely smooth and velvety.

• 6

  Pour the red pepper sauce into the skillet with the chicken, stirring over low heat to warm through without allowing the yogurt to boil.

• 7

  Toss the cooked pasta into the sauce until well coated, then serve immediately topped with grated parmesan cheese and fresh basil.