Avocado Pasta with Chicken

1 chicken breast
several tablespoons ponzu
1 small avocado
1/4 cup greek yogurt
1 garlic clove
1/2 cup fresh basil.
1/2 lemon juice
salt and pepper to taste
Whole wheat pasta

Cook the chicken breast in ponzu. Cut into cubes. Set aside.

Cook the pasta as directed until al dente.

Combine the avocado, yogurt, garlic, basil, lemon juice, salt, and pepper in a food processor. Process until smooth.

Toss the cooked pasta in the avocado sauce. Place on a plate, topped with the chicken.

Yogurt Blueberry Cake

Last week, I had a couple of friends come over for dinner. I went all Italian on them for dinner. Calamari and chicken picatta. For dessert; however, I decided to make something a bit lighter (and healthier).

Ingredients

1 cup plain yogurt
3 eggs
1/2 cup canola oil
1 cup sugar
1 1/2 cups flour
1 tablespoon baking powder
1 8-ounce container blueberries

Heat oven to 350 degrees. Spray an 8-inch cake pan with non-stick cooking spray.

In a medium bowl, beat eggs, oil, sugar, and yogurt together until smooth. Add flour and baking powder. Mix for about another minute. Switching to a spatula, add the blueberries and fold into the batter.

Pour the batter into the prepared pan and bake for about 35 minutes.