NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat penne pasta

1 tsp extra virgin olive oil

1 clove garlic

0.25 cup low-sodium chicken broth

2 tbsp plain non-fat Greek yogurt

2 tbsp grated parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

1 tbsp fresh parsley

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

• 3

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

• 4

  Remove the chicken from the skillet, let it rest for 3 minutes, then slice it into thin strips.

• 5

  In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant, then pour in the chicken broth to deglaze the pan.

• 6

  Reduce the heat to low and whisk in the Greek yogurt and parmesan cheese until the sauce is smooth and slightly thickened.

• 7

  Toss the cooked pasta and sliced chicken into the sauce, coating every piece evenly.

• 8

  Finish the dish with a fresh squeeze of lemon juice and a sprinkle of chopped parsley before serving warm.