NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup whole wheat penne pasta

0.25 cup non-fat Greek yogurt

1 tbsp parmesan cheese

1 tsp extra virgin olive oil

1 cup broccoli florets

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the whole wheat pasta according to package directions, reserving 2 tablespoons of pasta water before draining.

• 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 large skillet over medium-high heat and sear the chicken until golden and cooked through, about 5-6 minutes per side, then set aside to rest before slicing.

• 4

  In the same skillet, add the broccoli florets and a splash of water; cover and steam for 3 minutes until bright green and tender-crisp.

• 5

  Lower the heat to medium-low, add the minced garlic to the skillet, and sauté for 1 minute until fragrant.

• 6

  In a small bowl, whisk together the Greek yogurt, parmesan cheese, and the reserved pasta water until smooth.

• 7

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

• 8

  Pour the yogurt sauce over the mixture and toss gently to coat, ensuring the heat is low so the yogurt doesn't curdle.

• 9

  Garnish with fresh chopped parsley and the remaining sea salt and pepper before serving.