NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz whole wheat penne pasta

1 cup broccoli florets

0.25 cup plain non-fat Greek yogurt

1 tbsp grated parmesan cheese

1 tsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  In the last 3 minutes of the pasta cooking time, add the broccoli florets to the same pot to steam until tender-crisp.

• 3

  Reserve 2 tablespoons of the starchy pasta water, then drain the pasta and broccoli and set aside.

• 4

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

• 5

  Add the minced garlic to the skillet with the chicken and cook for 1 minute until fragrant, then remove the skillet from the heat.

• 6

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

• 7

  Add the cooked pasta and broccoli into the skillet with the chicken, then pour the yogurt mixture over the top and toss gently until a creamy sauce forms.

• 8

  Garnish with chopped fresh parsley and serve immediately.