NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 oz brown rice penne

1 cup broccoli florets

2 tbsp grated parmesan cheese

2 tbsp plain nonfat Greek yogurt

1 tsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

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

• 3

  While the pasta cooks, slice the chicken breast into bite-sized pieces and season with sea salt, black pepper, and garlic powder.

• 4

  Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes until golden brown and cooked through.

• 5

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

• 6

  Reduce the heat to low. Stir in the Greek yogurt, grated parmesan, and the reserved pasta water to create a creamy sauce.

• 7

  Add the cooked pasta and broccoli to the skillet, tossing gently to coat everything in the sauce.

• 8

  Garnish with fresh chopped parsley and serve immediately.