NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz whole wheat penne pasta

1 cup broccoli florets

2 tsp olive oil

2 cloves garlic

0.25 cup plain non-fat Greek yogurt

1 tbsp grated parmesan cheese

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

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 pasta cooks, heat 1 tsp of olive oil in a large skillet over medium-high heat.

• 3

  Season the diced chicken breast with sea salt and black pepper, then sauté in the skillet until golden and cooked through, about 5-7 minutes.

• 4

  Remove the chicken from the skillet and set aside; add the remaining 1 tsp of olive oil and the broccoli florets with a splash of water, covering to steam for 3 minutes.

• 5

  Stir in the minced garlic and cook for 1 minute until fragrant, then reduce the heat to low.

• 6

  In a small bowl, whisk together the Greek yogurt, parmesan cheese, and lemon juice.

• 7

  Add the cooked pasta, sautéed chicken, and yogurt mixture to the skillet with the broccoli.

• 8

  Toss everything together gently over low heat until the sauce is creamy and coats the pasta, adding a tablespoon of pasta water if needed to loosen.