NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 oz Whole wheat penne pasta

1 cup Cremini mushrooms

1 tsp Olive oil

0.25 cup Plain non-fat Greek yogurt

0.5 cup Low-sodium chicken broth

1 clove Garlic

2 tbsp Yellow onion

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried thyme

1 tbsp Fresh parsley

PREPARATION

• 1

  Boil a pot of salted water and cook the whole wheat penne according to package directions until al dente.

• 2

  While pasta cooks, heat olive oil in a large skillet over medium-high heat.

• 3

  Add the cubed chicken breast to the skillet and sear until golden brown and cooked through, then remove and set aside.

• 4

  In the same skillet, add the diced onion and sliced mushrooms, sautéing until the mushrooms are tender and browned.

• 5

  Stir in the minced garlic and dried thyme, cooking for 1 minute until fragrant.

• 6

  Pour in the chicken broth, scraping the bottom of the pan to release any browned bits.

• 7

  Reduce heat to low, then whisk in the Greek yogurt until a smooth, creamy sauce forms.

• 8

  Return the chicken to the skillet and add the cooked pasta, tossing everything together to coat in the sauce.

• 9

  Season with sea salt and black pepper, then garnish with fresh parsley before serving.