NUTRITION

SERVINGS

INGREDIENTS

3.5 ounces Grilled Chicken Breast, sliced

1 ounce Whole Wheat Penne, dry

1/4 cup Low Fat Cottage Cheese

1 cup Zucchini, chopped

1/2 cup Red Bell Pepper, sliced

1 teaspoon Olive Oil

1 clove Garlic, minced

1 tablespoon Lemon Juice

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 pasta cooks, season the chicken breast with salt and pepper and grill over medium-high heat until fully cooked, then slice into strips.

• 3

  In a large skillet, heat the olive oil over medium heat and sauté the zucchini, bell peppers, and minced garlic until the vegetables are tender-crisp and slightly charred.

• 4

  In a small blender or food processor, combine the cottage cheese and lemon juice with a tablespoon of the pasta cooking water, blending until completely smooth and creamy.

• 5

  Drain the pasta and add it to the skillet with the sautéed vegetables.

• 6

  Pour the creamy cottage cheese sauce over the pasta and vegetables, stirring gently over low heat until well coated and warmed through.

• 7

  Top the pasta with the sliced grilled chicken and serve immediately.