NUTRITION

SERVINGS

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Whole Wheat Pasta

1 cup Broccoli

1/4 cup Low-Fat Milk

1/4 cup Non-Fat Greek Yogurt

1 tbsp Parmesan Cheese

1 tsp Olive Oil

1 clove Garlic

Salt & Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F. Toss broccoli florets with olive oil, salt, and pepper, then roast on a baking sheet for 15-20 minutes until tender and slightly crispy.

• 2

  Season the chicken breast with salt and pepper. Heat a non-stick skillet over medium heat and cook the chicken for about 5-6 minutes per side, until cooked through. Remove from the skillet and slice into strips.

• 3

  Meanwhile, if not already prepared, cook whole wheat pasta according to package directions until al dente. Drain and set aside.

• 4

  In a small saucepan, heat the low-fat milk over low heat. Stir in the minced garlic and let it warm for a minute to infuse the flavor.

• 5

  Remove the milk from heat and whisk in the non-fat Greek yogurt and Parmesan cheese until smooth. Season with a pinch of salt and black pepper to taste. If desired, return the sauce to low heat briefly while stirring to achieve a slightly thicker consistency, but avoid boiling.

• 6

  Combine the pasta with the creamy sauce, then gently fold in the roasted broccoli. Top the dish with the sliced chicken.

• 7

  Serve immediately, enjoying the comforting blend of creamy Alfredo flavors with the fresh crunch of roasted broccoli and tender chicken.