NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 oz Whole wheat penne pasta

0.5 cup Tomato puree

0.25 cup Plain non-fat Greek yogurt

1 tsp Extra virgin olive oil

2 cloves Garlic

0.25 cup Yellow onion

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Fresh basil leaves

1 tbsp Parmesan cheese

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, dice the chicken breast into bite-sized pieces and season with half of the sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove chicken from the pan and set aside.

• 4

  In the same skillet, add the diced onion and sauté until translucent, then add the minced garlic and cook for another 60 seconds until fragrant.

• 5

  Pour in the tomato puree and the remaining salt and pepper. Reduce heat to low and simmer for 3-5 minutes.

• 6

  Remove the skillet from the heat and stir in the Greek yogurt and parmesan cheese until the sauce is smooth and creamy.

• 7

  Add the cooked pasta and chicken back into the skillet, tossing well to coat everything in the sauce.

• 8

  Garnish with freshly torn basil leaves and serve immediately.