NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 oz Whole wheat penne

0.25 cup Plain Greek yogurt

2 tbsp Grated parmesan cheese

0.5 tbsp Extra virgin olive oil

2 cloves Garlic

1 cup Zucchini

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

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 the pasta cooks, slice the chicken breast into bite-sized strips and season with sea salt, black pepper, and dried oregano.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through, about 5-7 minutes.

• 4

  Remove the chicken from the skillet and set aside. In the same skillet, add the sliced zucchini and minced garlic, sautéing until the zucchini is tender-crisp.

• 5

  In a small bowl, whisk together the Greek yogurt and grated parmesan cheese with 2 tablespoons of the hot pasta cooking water to create a smooth sauce.

• 6

  Drain the pasta and add it to the skillet with the zucchini, then return the chicken to the pan.

• 7

  Remove the skillet from the heat and fold in the yogurt mixture, tossing well until the pasta is coated in a creamy sauce. Serve immediately.