NUTRITION

SERVINGS

INGREDIENTS

3 oz Chicken Breast, cubed

2 oz Raw Shrimp, peeled and deveined

1.5 oz Dry Whole Wheat Spaghetti

1 tsp Olive Oil

1 tsp Unsalted Butter

2 cloves Garlic, minced

1/4 cup Low Sodium Chicken Broth

1 tbsp Lemon Juice

1 tbsp Fresh Parsley, chopped

1/2 tsp Dried Oregano

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the whole wheat spaghetti according to package directions until al dente.

• 2

  While the pasta cooks, season the cubed chicken breast with dried oregano, salt, and pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through, about 5-6 minutes.

• 4

  Add the shrimp and minced garlic to the skillet, sautéing for 2 minutes until the shrimp are pink and opaque.

• 5

  Pour in the chicken broth and lemon juice to deglaze the pan, scraping up any browned bits from the bottom.

• 6

  Reduce the heat to low and stir in the butter until melted and the sauce has thickened slightly.

• 7

  Drain the pasta and add it directly to the skillet, tossing well to coat the noodles in the garlic-lemon sauce.

• 8

  Garnish with fresh parsley and serve immediately.