NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz penne pasta

1 cup broccoli florets

0.25 cup Greek yogurt

1 tbsp parmesan cheese

1 tsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp onion powder

2 tbsp pasta water

PREPARATION

• 1

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

• 2

  Season the chicken breast evenly with sea salt, black pepper, and onion powder.

• 3

  Heat 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.

• 4

  Add the broccoli florets to the pasta pot during the last 3 minutes of boiling to steam them until tender-crisp.

• 5

  Carefully reserve 2 tablespoons of the starchy pasta water before draining the pasta and broccoli.

• 6

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

• 7

  Remove the chicken from the skillet and slice it into thin, bite-sized strips.

• 8

  Return the drained pasta, broccoli, and sliced chicken to the skillet, pour the yogurt sauce over the top, and toss gently over low heat until well-combined and creamy.