NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.75 oz turkey andouille sausage

1 oz dry whole wheat penne

1 tsp olive oil

0.5 cup bell pepper

0.25 cup red onion

0.25 cup tomato puree

0.25 cup plain non-fat Greek yogurt

1 tsp Cajun seasoning

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Boil water in a small pot and cook the whole wheat penne according to package directions; reserve 2 tablespoons of the pasta water before draining.

• 2

  Dice the chicken breast into bite-sized cubes and slice the turkey andouille sausage into thin rounds.

• 3

  Heat the olive oil in a large skillet over medium-high heat.

• 4

  Add the chicken, sausage, bell peppers, and red onion to the skillet, sautéing for 6-8 minutes until the chicken is cooked through and the vegetables are tender.

• 5

  Stir in the Cajun seasoning, sea salt, black pepper, and tomato puree, allowing the mixture to simmer for 2 minutes to meld the flavors.

• 6

  Reduce the heat to low and stir in the Greek yogurt and reserved pasta water until a smooth, creamy sauce forms.

• 7

  Add the cooked penne to the skillet and toss thoroughly to ensure every noodle is coated in the sauce.

• 8

  Garnish with chopped fresh parsley and serve immediately while hot.