NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken breast

1.5 oz whole wheat penne pasta

0.25 cup tomato puree

1 tbsp vodka

0.25 cup plain non-fat Greek yogurt

1 tsp olive oil

1 clove garlic

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh basil leaves

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente.

• 2

  While the pasta cooks, dice the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium heat and sauté the chicken until golden brown and cooked through.

• 4

  Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until highly fragrant.

• 5

  Carefully pour the vodka into the skillet to deglaze, scraping up any browned bits from the bottom, and simmer for 2 minutes until reduced.

• 6

  Stir in the tomato puree and let the sauce simmer on low heat for 5 minutes to allow the flavors to meld.

• 7

  Remove the skillet from the heat and stir in the Greek yogurt until the sauce becomes smooth and creamy.

• 8

  Drain the pasta and toss it directly into the skillet with the sauce and chicken, garnishing with fresh torn basil leaves before serving.