NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz whole grain penne pasta

0.25 cup nonfat greek yogurt

2 tbsp grated parmesan cheese

2 cloves garlic

1 tsp olive oil

0.25 cup low-sodium chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the whole grain penne according to package directions until al dente.

• 2

  While the pasta cooks, season the chicken breast with half of the sea salt and black pepper.

• 3

  Heat the olive oil in a medium skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through.

• 4

  Remove the chicken from the pan, let it rest for 2 minutes, then slice into thin strips.

• 5

  In the same skillet, reduce the heat to medium and add the minced garlic, sautéing for 30 seconds until fragrant.

• 6

  Whisk together the Greek yogurt, chicken broth, and parmesan cheese in a small bowl until smooth.

• 7

  Pour the yogurt mixture into the skillet with the garlic, stirring constantly for 1 minute to warm through without boiling.

• 8

  Add the cooked pasta and sliced chicken to the skillet, tossing well to coat in the creamy sauce.

• 9

  Season with the remaining salt and pepper, and garnish with freshly chopped parsley before serving.