NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat penne

1 tsp olive oil

1 clove garlic

0.25 cup plain Greek yogurt

1 tbsp grated parmesan cheese

2 tbsp unsweetened almond milk

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the whole wheat penne until al dente, reserving a splash of pasta water before draining.

• 2

  Season the chicken breast with half the sea salt and black pepper, then sear in a skillet with olive oil over medium-high heat until golden and cooked through.

• 3

  Remove the chicken from the pan to rest, then lower the heat and sauté the minced garlic for 30 seconds until fragrant.

• 4

  Whisk together the Greek yogurt, parmesan cheese, and almond milk in a small bowl until smooth.

• 5

  Add the yogurt mixture to the skillet on low heat, stirring constantly to prevent curdling, then toss in the cooked pasta and sliced chicken.

• 6

  Garnish with fresh parsley and the remaining salt and pepper, adding a teaspoon of pasta water if needed to reach a creamy consistency.