NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.75 cup Whole grain penne pasta

0.5 medium Yellow onion

1 tsp Extra virgin olive oil

2 tbsp Plain Greek yogurt

1 clove Garlic

0.25 cup Low-sodium chicken broth

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh thyme

PREPARATION

• 1

  Boil a pot of salted water and cook the whole grain penne according to package directions until al dente; drain and set aside.

• 2

  While pasta cooks, thinly slice the yellow onion and mince the garlic clove.

• 3

  Heat the olive oil in a large skillet over medium-low heat, add the onions, and cook slowly for 12-15 minutes until they are soft and deeply caramelized.

• 4

  Increase the heat to medium and add the diced chicken breast to the skillet, seasoning with sea salt and black pepper.

• 5

  Cook the chicken for 5-7 minutes until browned and cooked through, then stir in the minced garlic and fresh thyme for 1 minute.

• 6

  Pour in the chicken broth to deglaze the pan, using a wooden spoon to scrape up the flavorful browned bits from the bottom.

• 7

  Remove the skillet from the heat and stir in the Greek yogurt and cooked pasta, tossing until a smooth, creamy sauce forms and coats the noodles.