NUTRITION

SERVINGS

INGREDIENTS

4 ounces Chicken Breast

1 cup Whole Wheat Pasta (cooked)

1 cup Broccoli florets

2 tablespoons Nonfat Greek Yogurt

1 teaspoon Olive Oil

2 cloves Garlic

1/4 cup Low-Sodium Chicken Broth

Pinch of Black Pepper

Pinch of Salt

PREPARATION

• 1

  Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

• 2

  While the pasta cooks, season the chicken breast on both sides with a pinch of salt and black pepper.

• 3

  Heat the olive oil in a skillet over medium heat. Add the chicken and cook for about 5-6 minutes per side or until cooked through and lightly golden.

• 4

  Remove the chicken from the skillet and set aside to rest. In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.

• 5

  Add the low-sodium chicken broth to the skillet, stirring to deglaze the pan, then reduce the heat to low.

• 6

  Mix in the nonfat Greek yogurt to create a creamy garlic sauce, stirring continuously until smooth. Adjust seasoning with salt and pepper, if needed.

• 7

  While the sauce simmers, steam or lightly sauté the broccoli florets until they are tender but still crisp, about 3-4 minutes.

• 8

  Slice the cooked chicken breast into strips. Combine the pasta, broccoli, and chicken in a bowl, then drizzle with the creamy garlic sauce.

• 9

  Gently toss everything together to coat evenly, and serve warm.