NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1.5 oz Dry whole grain penne pasta

1 cup Zucchini

1 tsp Extra virgin olive oil

2 tbsp Plain nonfat Greek yogurt

1 tbsp Grated Parmesan cheese

2 cloves Garlic

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

• 2

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

• 3

  Heat olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through, then set aside to rest.

• 4

  In the same skillet, add the minced garlic and spiralized zucchini, sautéing for 2 minutes until the zucchini is slightly softened.

• 5

  Reduce heat to low and whisk in the chicken broth, Greek yogurt, Parmesan cheese, and remaining salt and pepper to create a smooth sauce.

• 6

  Slice the rested chicken into strips and add it back to the skillet along with the drained pasta.

• 7

  Toss everything together until the noodles are coated in the velvety sauce and garnish with fresh chopped parsley.