NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz whole grain penne

1 cup broccoli florets

1 tsp extra virgin olive oil

2 cloves garlic

0.25 cup plain Greek yogurt

1 tbsp grated parmesan cheese

2 tbsp low-sodium chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp red pepper flakes

PREPARATION

• 1

  Cook the whole grain penne in a pot of boiling salted water until al dente, adding the broccoli florets during the last 2 minutes of boiling.

• 2

  While the pasta cooks, heat the olive oil in a large skillet over medium-high heat and sear the chicken breast until golden and cooked through.

• 3

  Reduce the skillet heat to low and add the minced garlic, sautéing for about 30 seconds until fragrant.

• 4

  In a small bowl, whisk together the Greek yogurt, chicken broth, parmesan cheese, sea salt, black pepper, and red pepper flakes until smooth.

• 5

  Drain the pasta and broccoli, then add them to the skillet with the chicken.

• 6

  Remove the skillet from the heat and pour in the yogurt mixture, tossing thoroughly until the pasta is coated in a creamy sauce.