NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz whole wheat penne

1 cup broccoli florets

2 tbsp plain Greek yogurt

1 tbsp parmesan cheese

2 cloves garlic

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

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

• 2

  Add the broccoli florets to the pasta water during the final 3 minutes of cooking, then drain, reserving 0.25 cup of the starchy pasta water.

• 3

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

• 4

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

• 5

  Lower the skillet heat to medium-low, add the minced garlic, and cook for 1 minute until fragrant.

• 6

  In a small bowl, whisk the Greek yogurt, parmesan cheese, and reserved pasta water until smooth to create the sauce.

• 7

  Add the cooked pasta, broccoli, and yogurt sauce to the skillet with the chicken, tossing gently until everything is coated and creamy.