NUTRITION

SERVINGS

INGREDIENTS

4 oz Boneless skinless chicken breast

2 oz Dry whole wheat penne pasta

0.5 cup Roasted red peppers

1 tsp Extra virgin olive oil

2 cloves Garlic

0.25 cup Yellow onion

1 tbsp Non-fat Greek yogurt

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

1 tbsp Fresh basil

PREPARATION

• 1

  Boil a pot of salted water and cook the whole wheat penne according to package directions until al dente. Reserve 2 tablespoons of pasta water before draining.

• 2

  Season the chicken breast with sea salt, black pepper, and dried oregano. In a skillet over medium-high heat, cook the chicken in olive oil until golden and cooked through, then remove and slice into strips.

• 3

  In the same skillet, sauté the diced onion and minced garlic until they are fragrant and translucent.

• 4

  Transfer the sautéed onion, garlic, and roasted red peppers to a high-speed blender. Add the Greek yogurt and blend until the sauce is completely smooth and creamy.

• 5

  Pour the sauce back into the skillet, stir in the reserved pasta water, and simmer over low heat for 2 minutes.

• 6

  Add the cooked penne and sliced chicken to the skillet, tossing gently until every piece is well coated in the red pepper sauce.

• 7

  Garnish with chopped fresh basil and serve immediately.