NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 oz whole grain penne pasta

1 cup broccoli florets

0.25 cup non-fat plain Greek yogurt

1 tbsp grated parmesan cheese

1.5 tsp extra virgin olive oil

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

2 tbsp reserved pasta water

PREPARATION

• 1

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

• 2

  During the last 3 minutes of pasta cooking, add the broccoli florets to the same pot to blanch them until bright green.

• 3

  Before draining, carefully reserve 2 tablespoons of the starchy pasta water, then drain the pasta and broccoli.

• 4

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

• 5

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

• 6

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

• 7

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

• 8

  In a small bowl, whisk together the Greek yogurt, parmesan cheese, and the reserved pasta water to create a smooth sauce base.

• 9

  Add the cooked pasta, broccoli, and sliced chicken back into the skillet.

• 10

  Pour the yogurt sauce over the mixture and toss gently on low heat just until the sauce is warm and coats everything evenly.

• 11

  Garnish with fresh chopped parsley and serve immediately.