NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 cup whole wheat penne pasta

0.5 cup tomato puree

2 tbsp plain nonfat Greek yogurt

1 tbsp grated parmesan cheese

1 tsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 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

  Season the chicken breast with half of the sea salt, black pepper, and dried oregano.

• 3

  Heat olive oil in a non-stick skillet over medium-high heat and sear the chicken for 5-6 minutes per side until cooked through.

• 4

  Remove the chicken from the pan, sprinkle with parmesan cheese, and let it rest while you prepare the sauce.

• 5

  In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.

• 6

  Stir in the tomato puree and remaining spices, simmering for 2 minutes over low heat.

• 7

  Remove the skillet from heat and whisk in the Greek yogurt until the sauce is smooth and velvety.

• 8

  Toss the cooked pasta into the sauce until well coated and serve alongside the sliced parmesan chicken.