NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz whole grain penne pasta

1 cup broccoli florets

2 tbsp plain non-fat Greek yogurt

1 tbsp grated parmesan cheese

1 tsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Add the broccoli florets to the pasta water during the last 3 minutes of cooking, then drain and reserve 2 tablespoons of pasta water.

• 3

  Season the chicken breast with sea salt and black pepper.

• 4

  Heat olive oil in a skillet over medium-high heat and sear the chicken until golden and cooked through, about 6 minutes per side.

• 5

  Remove chicken from the pan, let it rest for 2 minutes, then slice it into strips.

• 6

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

• 7

  Whisk together the Greek yogurt, parmesan cheese, and reserved pasta water in the skillet until a smooth sauce forms.

• 8

  Return the pasta, broccoli, and sliced chicken to the skillet, tossing gently to coat in the creamy sauce.

• 9

  Garnish with fresh parsley and serve immediately.