NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.25 oz Whole wheat penne

0.5 tbsp Extra virgin olive oil

1 tbsp Shallot

1 clove Garlic

1 tbsp Vodka

0.25 cup Tomato puree

2 tbsp Plain Greek yogurt

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Red pepper flakes

1 tsp Fresh basil

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 sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear until golden brown and cooked through, about 5-6 minutes. Remove chicken from the pan and set aside.

• 4

  In the same skillet, reduce heat to medium and add the minced shallot and garlic. Sauté for 1-2 minutes until fragrant and translucent.

• 5

  Carefully pour in the vodka to deglaze the pan, scraping up any browned bits from the bottom. Let the liquid simmer for 1 minute until mostly evaporated.

• 6

  Stir in the tomato puree and red pepper flakes. Lower the heat and simmer for 3-4 minutes to allow the flavors to meld.

• 7

  Remove the skillet from the heat and whisk in the Greek yogurt until the sauce is smooth and creamy.

• 8

  Add the cooked penne and seared chicken back into the skillet. Toss well to coat everything in the sauce, adding a splash of pasta water if needed to reach your desired consistency.

• 9

  Garnish with freshly chopped basil and serve immediately.