NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 oz Whole wheat penne

1 cup Broccoli florets

2 tbsp Parmesan cheese

0.25 cup Plain Greek yogurt

1 tsp Olive oil

2 cloves Garlic

0.25 cup Unsweetened almond milk

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

PREPARATION

• 1

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

• 2

  While pasta cooks, heat the olive oil in a large skillet over medium heat and add the diced chicken breast.

• 3

  Season the chicken with sea salt, black pepper, and dried oregano, cooking until golden and cooked through.

• 4

  Add the minced garlic and broccoli florets to the skillet, sautéing for 3-4 minutes until the broccoli is bright green and tender-crisp.

• 5

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

• 6

  Lower the skillet heat and stir in the yogurt mixture and cooked pasta, tossing gently until the sauce is velvety and coats every piece.