NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz whole wheat penne

1 cup broccoli florets

0.25 cup non-fat Greek yogurt

1 tbsp grated parmesan cheese

1 tsp extra virgin olive oil

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  During the last 3 minutes of pasta cooking, add the broccoli florets to the same pot to blanch them until bright green.

• 3

  Reserve 0.25 cup of the starchy pasta water, then drain the pasta and broccoli.

• 4

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

• 5

  Cook the chicken for 5-6 minutes until golden brown and cooked through, then add the minced garlic and red pepper flakes for 1 minute.

• 6

  In a small bowl, whisk together the Greek yogurt and grated parmesan cheese with the reserved pasta water to create a smooth sauce.

• 7

  Turn the skillet heat to low, add the pasta and broccoli to the chicken, and pour the yogurt sauce over the top.

• 8

  Toss everything gently until the pasta is coated in a creamy glaze, then garnish with fresh parsley before serving.