NUTRITION

SERVINGS

INGREDIENTS

4 ounces Chicken Breast

2 ounces dry Whole Wheat Pasta

1 cup Broccoli

1/4 cup Nonfat Greek Yogurt

1/4 cup Low-Fat Milk

1 tablespoon Parmesan Cheese

1 teaspoon Olive Oil

1 clove Garlic

Salt and Black Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F. Toss the broccoli florets with olive oil, salt, and pepper, then spread them on a baking sheet and roast for about 15-20 minutes until tender and slightly crispy.

• 2

  Cook the whole wheat pasta in a pot of boiling salted water according to package directions until al dente. Drain and set aside.

• 3

  Season the chicken breast with salt and pepper. In a skillet over medium heat, add a splash of olive oil and sauté the minced garlic until fragrant. Add the chicken breast and cook for about 5-6 minutes per side until fully cooked. Once done, slice the chicken into strips.

• 4

  In the same skillet, lower the heat and mix together the nonfat Greek yogurt, low-fat milk, and grated Parmesan cheese to form a light creamy sauce. Stir well to combine, allowing the sauce to warm without boiling to prevent curdling.

• 5

  Combine the cooked pasta with the creamy sauce in the skillet, stirring to evenly coat the pasta. Add the sliced chicken and roasted broccoli, mixing gently until everything is well integrated.

• 6

  Serve the dish warm, adjusting seasoning with salt and pepper as needed.