NUTRITION

SERVINGS

INGREDIENTS

1.5 oz whole wheat spaghetti

4.5 oz chicken breast

1 medium poblano pepper

0.25 cup non-fat Greek yogurt

0.25 cup low-sodium chicken broth

1 clove garlic

0.25 cup fresh cilantro

0.5 oz shredded mozzarella cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp cumin

0.5 tsp olive oil

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small baking dish.

• 2

  Place the poblano pepper under the broiler, turning occasionally until the skin is charred and blistered on all sides.

• 3

  Place the charred pepper in a sealed bag for 5 minutes to steam, then peel off the skin, remove the seeds, and roughly chop.

• 4

  Cook the whole wheat spaghetti in a pot of boiling salted water until al dente, then drain and set aside.

• 5

  Season the chicken breast with a pinch of salt and pepper, then sauté in a pan with olive oil over medium heat until cooked through; shred the chicken using two forks.

• 6

  In a high-speed blender, combine the roasted poblano, Greek yogurt, chicken broth, garlic, cilantro, cumin, and remaining salt and pepper until the sauce is completely smooth.

• 7

  In a large bowl, toss the cooked spaghetti and shredded chicken with the green poblano sauce until evenly coated.

• 8

  Transfer the mixture to the prepared baking dish and sprinkle the shredded mozzarella evenly over the top.

• 9

  Bake for 15 minutes or until the sauce is bubbling and the cheese has melted into a light golden crust.