NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.25 oz whole wheat penne pasta

1 cup broccoli florets

1 tsp olive oil

2 tbsp plain Greek yogurt

1 tbsp grated parmesan cheese

1 clove garlic

2 tbsp low-sodium chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  During the last 3 minutes of pasta cooking, add the broccoli florets to the boiling water to blanch them until tender-crisp.

• 3

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

• 4

  Heat olive oil in a non-stick 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 before slicing.

• 5

  In the same skillet, reduce heat to low and add the minced garlic, sautéing for 30 seconds until fragrant.

• 6

  Whisk in the chicken broth, Greek yogurt, and parmesan cheese until a smooth, creamy sauce forms, being careful not to let the yogurt boil.

• 7

  Drain the pasta and broccoli, then toss them into the skillet with the sauce and sliced chicken.

• 8

  Season with the remaining salt and pepper, tossing well to coat everything in the garlic-parmesan sauce.