NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz whole wheat penne

1 cup broccoli florets

1 tsp extra virgin olive oil

2 cloves garlic

0.25 cup plain non-fat Greek yogurt

2 tbsp grated parmesan cheese

2 tbsp low-sodium chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook the whole wheat penne 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 bright green and tender.

• 3

  While pasta cooks, dice the chicken breast into bite-sized pieces and season with sea salt, black pepper, and dried oregano.

• 4

  Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sauté until golden brown and cooked through, about 5-6 minutes.

• 5

  Reduce the skillet heat to low and stir in the minced garlic, cooking for 30 seconds until fragrant.

• 6

  In a small bowl, whisk together the Greek yogurt, grated parmesan, and chicken broth until smooth.

• 7

  Drain the pasta and broccoli, reserving a splash of pasta water, then add them to the skillet with the chicken.

• 8

  Pour the yogurt mixture over the pasta and chicken, tossing gently over low heat for 1 minute until the sauce is creamy and coats everything evenly.