NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.25 oz brown rice penne pasta

1 cup broccoli florets

1 tsp extra virgin olive oil

2 tbsp plain nonfat Greek yogurt

1 tbsp grated Parmesan cheese

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp low-sodium chicken broth

PREPARATION

• 1

  Boil a pot of water and cook the brown rice 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.

• 3

  Drain the pasta and broccoli, reserving a small amount of the cooking water.

• 4

  Season the diced chicken breast 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.

• 6

  Reduce heat to low, add minced garlic, and cook for 30 seconds until fragrant.

• 7

  Stir in the Greek yogurt, Parmesan cheese, and chicken broth, whisking until a smooth sauce forms.

• 8

  Toss the cooked pasta and broccoli into the skillet, coating everything in the creamy sauce, and serve immediately.