NUTRITION

SERVINGS

INGREDIENTS

1.5 oz whole grain spaghetti

4 oz chicken breast

2 medium poblano peppers

0.25 cup nonfat Greek yogurt

0.5 tbsp extra virgin olive oil

0.25 cup white onion

2 cloves garlic

0.25 cup fresh cilantro

1 tsp lime juice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the whole grain spaghetti according to package directions until al dente.

• 2

  While pasta cooks, roast the poblano peppers over an open flame or under a broiler until the skin is charred and blistered.

• 3

  Place roasted peppers in a bowl and cover for 5 minutes, then peel off the charred skin, remove the seeds, and roughly chop.

• 4

  Season the chicken breast with half of the sea salt and black pepper, then grill in a pan over medium-high heat until cooked through.

• 5

  In a small skillet, sauté the chopped onion and garlic in olive oil until softened and fragrant.

• 6

  Place the roasted poblanos, sautéed onion, garlic, Greek yogurt, cilantro, lime juice, and remaining salt and pepper into a blender.

• 7

  Blend the sauce until completely smooth and vibrant green.

• 8

  Slice the grilled chicken into strips.

• 9

  Toss the cooked spaghetti with the creamy poblano sauce and top with the sliced chicken breast.