NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

2.5 oz Whole Wheat Penne

1.5 tbsp Extra Virgin Olive Oil

3 tbsp Non-fat Greek Yogurt

1/2 cup sliced Zucchini

1/2 cup chopped Red Bell Pepper

1 tbsp grated Parmesan Cheese

2 cloves minced Garlic

1/2 tsp Dried Thyme

PREPARATION

• 1

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

• 2

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

• 3

  Heat 1 tablespoon of olive oil in a large skillet over medium-high heat and sear the chicken for 6-7 minutes per side until golden and cooked through, then remove from the pan and let rest before slicing.

• 4

  In the same skillet, add the remaining 0.5 tablespoon of olive oil along with the zucchini and red bell pepper, sautéing for 4-5 minutes until tender-crisp.

• 5

  Add the minced garlic to the vegetables and cook for 1 minute until fragrant.

• 6

  Reserve 1/4 cup of the pasta cooking water, then drain the pasta.

• 7

  In a small bowl, whisk together the Greek yogurt, parmesan cheese, and the reserved pasta water to create a smooth sauce.

• 8

  Lower the skillet heat to low, add the pasta and the yogurt sauce to the vegetables, and toss gently to coat.

• 9

  Slice the rested chicken breast and serve it over the creamy veggie pasta.