NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.75 cup whole wheat penne pasta

1 cup broccoli florets

0.25 cup nonfat Greek yogurt

2 tbsp grated Parmesan cheese

2 cloves garlic

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Cook the whole wheat penne in a pot of boiling salted water according to package directions until al dente.

• 2

  During the last 3 minutes of pasta cooking, add the broccoli florets to the pot to blanch them until tender-crisp.

• 3

  Drain the pasta and broccoli, reserving 0.25 cup of the starchy cooking water.

• 4

  While pasta cooks, season the chicken breast with sea salt and black pepper.

• 5

  Heat olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through.

• 6

  Add the minced garlic to the skillet and cook for 1 minute until fragrant.

• 7

  In a small bowl, whisk together the Greek yogurt and grated Parmesan cheese.

• 8

  Reduce the skillet heat to low; add the pasta, broccoli, and yogurt mixture to the chicken.

• 9

  Gradually stir in the reserved pasta water to create a smooth, creamy sauce that coats the noodles.

• 10

  Garnish with fresh chopped parsley and serve immediately.