NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat penne

0.5 cup red bell pepper

0.5 cup yellow bell pepper

1 tsp olive oil

1 tbsp jerk seasoning

0.25 cup tomato puree

2 tbsp non-fat Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Bring a large 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 toss with the jerk seasoning, sea salt, and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat and add the chicken, searing until golden brown and cooked through.

• 4

  Add the sliced red and yellow bell peppers to the skillet, sautéing for 3-4 minutes until they are tender-crisp.

• 5

  Lower the heat and stir in the tomato puree and non-fat Greek yogurt, mixing until a creamy, spicy sauce forms.

• 6

  Drain the pasta and add it directly to the skillet, tossing well to coat every noodle in the jerk sauce.

• 7

  Garnish with freshly chopped parsley before serving.