NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole grain penne pasta

1 cup broccoli florets

0.25 cup plain Greek yogurt

1 tbsp grated parmesan cheese

1 tsp extra virgin olive oil

2 cloves garlic cloves

0.25 cup low sodium chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

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

• 2

  Add the broccoli florets to the pasta water during the last 3 minutes of cooking, then drain and set aside.

• 3

  While pasta cooks, dice the chicken breast into bite-sized pieces 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 and cooked through, about 5-7 minutes.

• 5

  Reduce heat to low, add the minced garlic, and cook for 1 minute until fragrant.

• 6

  In a small bowl, whisk together the Greek yogurt, chicken broth, and parmesan cheese until smooth.

• 7

  Pour the yogurt mixture into the skillet with the chicken, stirring constantly on low heat to prevent curdling until the sauce is warm.

• 8

  Fold in the cooked pasta and broccoli, tossing gently to coat everything in the creamy garlic sauce.