NUTRITION

SERVINGS

INGREDIENTS

1.5 oz chickpea penne

4 oz chicken breast

1 cup broccoli florets

2 tbsp plain Greek yogurt

1 tsp olive oil

2 cloves garlic

1 tbsp parmesan cheese

2 tbsp low-sodium chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea penne according to package directions, reserving two tablespoons of pasta water before draining.

• 2

  While pasta cooks, heat the olive oil in a large skillet over medium-high heat and add the diced chicken breast seasoned with sea salt and black pepper.

• 3

  Sauté the chicken for 5-6 minutes until golden and cooked through, then add the minced garlic and cook for another 30 seconds until fragrant.

• 4

  Stir in the broccoli florets and chicken broth, covering the skillet with a lid for 2 minutes to lightly steam the broccoli until it is bright green and tender-crisp.

• 5

  In a small bowl, whisk together the Greek yogurt and parmesan cheese until smooth, then remove the skillet from heat.

• 6

  Toss the cooked pasta into the skillet with the chicken and broccoli, then stir in the yogurt mixture and reserved pasta water until a creamy sauce forms.

• 7

  Finish with a sprinkle of red pepper flakes and serve immediately while the sauce is warm and luscious.