NUTRITION

SERVINGS

INGREDIENTS

3 ounces Chicken Breast

1 ounce Whole Wheat Penne

1 cup Zucchini

1/2 cup Broccoli

2 tablespoons Non-fat Greek Yogurt

1 tablespoon Parmesan Cheese

1/2 teaspoon Olive Oil

1 clove Garlic

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

  While the pasta cooks, heat the olive oil in a large skillet over medium-high heat and add the diced chicken breast.

• 3

  Cook the chicken until golden and cooked through, then add the sliced zucchini, broccoli florets, and minced garlic to the pan.

• 4

  Sauté the vegetables for 3-4 minutes until tender-crisp.

• 5

  In a small bowl, whisk together the Greek yogurt and grated parmesan with two tablespoons of the hot pasta water to create a smooth sauce.

• 6

  Drain the pasta and add it to the skillet with the chicken and vegetables.

• 7

  Remove the skillet from the heat and stir in the yogurt mixture until everything is coated in a creamy sauce.