NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup whole grain penne pasta

0.25 cup non-fat Greek yogurt

2 tbsp grated parmesan cheese

1 cup broccoli florets

0.5 tbsp extra virgin olive oil

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

1 tbsp fresh parsley

PREPARATION

• 1

  Boil the whole grain penne in salted water according to package directions until al dente, reserving 2 tablespoons of pasta water before draining.

• 2

  Steam the broccoli florets for 3-4 minutes until they are bright green and crisp-tender.

• 3

  Season the chicken breast with sea salt and black pepper, then heat olive oil in a skillet over medium-high heat.

• 4

  Sear the chicken for 5-6 minutes per side until golden brown and cooked through, then set aside to rest for 2 minutes before slicing into strips.

• 5

  In a small bowl, whisk together the Greek yogurt, grated parmesan, minced garlic, and lemon juice until smooth.

• 6

  Reduce the skillet heat to low, add the cooked pasta, steamed broccoli, and sliced chicken back into the pan.

• 7

  Pour the yogurt mixture over the ingredients and add the reserved pasta water, tossing gently for 1 minute until the sauce is creamy and coats everything evenly.

• 8

  Garnish with fresh chopped parsley and serve immediately.