NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole grain penne pasta

1 cup broccoli florets

0.25 cup plain non-fat Greek yogurt

0.5 tbsp extra virgin olive oil

1 clove garlic

1 tbsp lemon juice

0.5 tsp lemon zest

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the penne pasta according to package directions, adding the broccoli florets during the last 3 minutes of cooking.

• 2

  Drain the pasta and broccoli, reserving 2 tablespoons of the starchy pasta water.

• 3

  While pasta cooks, dice the chicken breast and season with sea salt, black pepper, and dried oregano.

• 4

  Heat the olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through.

• 5

  Add the minced garlic to the skillet and cook for 30 seconds until fragrant.

• 6

  Reduce the heat to low and add the cooked pasta, broccoli, Greek yogurt, lemon juice, lemon zest, and reserved pasta water to the skillet.

• 7

  Toss everything together until the yogurt forms a creamy sauce that coats the pasta evenly.

• 8

  Garnish with chopped fresh parsley and serve immediately.