NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken thighs

1.5 oz whole grain spaghetti

1 cup cremini mushrooms

0.25 cup yellow onion

1 clove garlic

1 tsp extra virgin olive oil

0.25 cup plain Greek yogurt

0.25 cup low sodium chicken broth

1 tbsp grated parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Bring a small pot of salted water to a boil and cook the whole grain spaghetti according to package directions until al dente, then drain and set aside.

• 2

  While the pasta cooks, dice the chicken thighs into bite-sized pieces and season them with half of the sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat, add the chicken, and sear until golden brown and cooked through, about 6-8 minutes.

• 4

  Remove the chicken from the skillet and add the sliced mushrooms and diced onion, sautéing until the mushrooms are tender and the onions are translucent.

• 5

  Stir in the minced garlic and cook for 30 seconds until fragrant, then pour in the chicken broth to deglaze the pan, scraping up any browned bits.

• 6

  Reduce the heat to low and whisk in the Greek yogurt until a smooth, creamy sauce forms, being careful not to let it boil.

• 7

  Add the cooked pasta and chicken back into the skillet, tossing everything together until well-coated in the velvety mushroom sauce.

• 8

  Serve immediately topped with grated parmesan cheese, fresh parsley, and the remaining salt and pepper.