NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz whole grain penne pasta

1 cup broccoli florets

1 tsp extra virgin olive oil

2 cloves garlic

0.25 cup plain nonfat Greek yogurt

2 tbsp grated parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

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

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

• 3

  Season the chicken with sea salt and black pepper, cooking until golden brown and cooked through, about 6-8 minutes.

• 4

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

• 5

  Reserve 0.25 cup of the pasta cooking water, then drain the pasta and add it to the skillet with the chicken and broccoli.

• 6

  Lower the heat to low and stir in the Greek yogurt, parmesan cheese, and reserved pasta water, tossing continuously until a smooth, velvety sauce forms.

• 7

  Garnish with fresh chopped parsley and serve immediately.