NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

1.5 oz dry whole wheat penne

0.25 cup tomato puree

2 tbsp nonfat Greek yogurt

1 clove garlic

0.25 tsp dried oregano

1 tbsp fresh basil

PREPARATION

• 1

  Preheat your air fryer to 400°F.

• 2

  Rub the chicken breast with olive oil and season evenly with sea salt, black pepper, garlic powder, and smoked paprika.

• 3

  Place the chicken in the air fryer basket and cook for 12-15 minutes, flipping halfway through, until the exterior is golden and the internal temperature reaches 165°F.

• 4

  While the chicken cooks, bring a pot of salted water to a boil and cook the dry whole wheat penne according to package directions until al dente.

• 5

  In a small saucepan over medium heat, sauté the minced garlic for 1 minute, then stir in the tomato puree and dried oregano, simmering for 3 minutes.

• 6

  Remove the sauce from heat and whisk in the Greek yogurt until the sauce is smooth and creamy.

• 7

  Drain the pasta and toss it directly into the creamy tomato sauce.

• 8

  Slice the crispy chicken into strips and serve over the warm pasta, garnished with fresh basil.