NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 oz Whole wheat penne pasta

0.25 cup Plain non-fat Greek yogurt

2 tbsp Grated parmesan cheese

2 cloves Garlic

1 tsp Extra virgin olive oil

2 tbsp 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 wheat penne according to package instructions until al dente.

• 2

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

• 3

  Heat olive oil in a large skillet over medium heat and sauté the chicken until golden brown and cooked through, about 6-8 minutes.

• 4

  Add the minced garlic to the skillet and cook for 1 minute until fragrant, being careful not to burn it.

• 5

  In a small bowl, whisk together the Greek yogurt, grated parmesan, and chicken broth until smooth.

• 6

  Drain the pasta, reserving a splash of pasta water, then add the pasta to the skillet with the chicken.

• 7

  Remove the skillet from heat and stir in the yogurt mixture, tossing until the pasta is coated in a velvety sauce.

• 8

  Garnish with fresh chopped parsley and serve immediately.