NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz whole wheat penne

0.25 cup plain Greek yogurt

1 tbsp parmesan cheese

1 cup broccoli florets

1 tsp olive oil

2 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

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

  During the last 3 minutes of pasta cooking, add the broccoli florets to the boiling water to blanch them.

• 3

  Drain the pasta and broccoli, reserving 2 tablespoons of the starchy pasta water.

• 4

  While pasta cooks, dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 5

  Heat olive oil in a large skillet over medium-high heat and sauté the chicken until golden and cooked through, about 5-6 minutes.

• 6

  Add minced garlic to the skillet and cook for 1 minute until fragrant.

• 7

  Reduce heat to low and add the cooked pasta, broccoli, Greek yogurt, parmesan cheese, and reserved pasta water to the skillet.

• 8

  Toss everything together gently until the yogurt forms a smooth, creamy sauce that coats the pasta and chicken.

• 9

  Serve immediately while warm.