NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2.5 oz whole wheat penne pasta

2 tsp extra virgin olive oil

2 clove garlic

1 cup broccoli florets

3 tbsp non-fat Greek yogurt

1 tbsp grated parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the whole wheat penne according to package directions until al dente.

• 2

  While the pasta is cooking, heat the olive oil in a large skillet over medium heat.

• 3

  Dice the chicken breast into bite-sized pieces and season with the sea salt and black pepper.

• 4

  Add the chicken to the skillet and sauté for 5-6 minutes until golden brown and cooked through.

• 5

  Add the minced garlic and broccoli florets to the skillet, cooking for an additional 3-4 minutes until the broccoli is bright green and tender.

• 6

  In a small bowl, whisk together the Greek yogurt and parmesan cheese with 2 tablespoons of the hot pasta water to create a smooth sauce base.

• 7

  Drain the pasta and add it directly to the skillet with the chicken and broccoli.

• 8

  Remove the skillet from the heat and pour the yogurt sauce over the mixture, tossing gently until every noodle is coated.

• 9

  Garnish with chopped fresh parsley and serve immediately.