NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.75 cup whole wheat penne pasta

1 cup broccoli florets

0.25 cup plain Greek yogurt

2 tbsp grated parmesan cheese

1 tsp extra virgin olive oil

2 cloves garlic

0.25 cup low-sodium chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  While pasta cooks, steam the broccoli florets for 3-4 minutes until they are bright green and tender-crisp.

• 3

  Season the chicken breast with sea salt and black pepper.

• 4

  Heat the olive oil in a large skillet over medium-high heat and cook the chicken for 5-6 minutes per side until golden and cooked through.

• 5

  Remove the chicken from the skillet and set aside to rest, then slice into thin strips.

• 6

  In the same skillet, reduce heat to medium and sauté the minced garlic for 30 seconds until fragrant.

• 7

  Whisk in the chicken broth and Greek yogurt, stirring constantly until the sauce is smooth and slightly thickened.

• 8

  Add the cooked pasta, steamed broccoli, and sliced chicken back into the skillet.

• 9

  Sprinkle with grated parmesan cheese and toss everything together until the pasta is coated in a velvety sauce.