NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.25 oz whole wheat penne

1 tsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

0.5 cup tomato puree

2 tbsp plain Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 tbsp fresh basil

PREPARATION

• 1

  Bring a medium 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 sauté 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 finely diced yellow onion and sauté for 3 minutes until translucent. Add the minced garlic and cook for another 30 seconds until fragrant.

• 5

  Stir in the tomato puree, dried oregano, and the remaining salt and pepper. Lower the heat and simmer for 5 minutes.

• 6

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

• 7

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

• 8

  Garnish with freshly chopped basil and serve immediately.