NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

2 oz Whole wheat penne

1 cup Broccoli florets

1 tsp Extra virgin olive oil

1 clove Garlic

2 tbsp Plain Greek yogurt

1 tbsp Grated parmesan cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

2 tbsp Pasta water

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 pot to steam them briefly.

• 3

  Reserve 2 tablespoons of the starchy pasta water, then drain the pasta and broccoli.

• 4

  While pasta cooks, heat olive oil in a large skillet over medium heat and sauté the diced chicken breast until golden and cooked through.

• 5

  Add the minced garlic and garlic powder to the skillet, cooking for 1 minute until fragrant.

• 6

  Reduce the heat to low, then stir in the Greek yogurt, parmesan cheese, and reserved pasta water to create a smooth, creamy sauce.

• 7

  Toss the cooked pasta and broccoli into the skillet, coating everything thoroughly in the velvety alfredo sauce.

• 8

  Season with sea salt and black pepper before serving hot.