NUTRITION

SERVINGS

INGREDIENTS

4 oz Organic chicken breast

1 oz Whole grain penne pasta

1 cup Broccoli florets

0.25 cup Plain Greek yogurt

2 tbsp Grated Parmesan cheese

1 tsp Grass-fed ghee

2 cloves Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Onion powder

1 tbsp Fresh parsley

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the whole grain 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 until crisp-tender.

• 3

  Season the chicken breast with sea salt, black pepper, and onion powder on both sides.

• 4

  Heat ghee in a large skillet over medium-high heat and sear the chicken for 6-7 minutes per side until golden and cooked through.

• 5

  Remove chicken from the pan to rest, then slice into thin strips.

• 6

  In the same skillet, reduce heat to low and sauté minced garlic for 1 minute until fragrant.

• 7

  Whisk in the Greek yogurt, Parmesan cheese, and 2 tablespoons of pasta water to create a smooth, creamy sauce.

• 8

  Toss the cooked pasta, broccoli, and sliced chicken into the sauce until thoroughly coated and garnish with fresh parsley.