NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz whole grain penne pasta

1 cup broccoli florets

0.25 cup nonfat Greek yogurt

2 tbsp grated parmesan cheese

1 tsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup chicken bone broth

PREPARATION

• 1

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

• 2

  During the last 3 minutes of pasta cooking, add the broccoli florets to the boiling water to blanch them until tender-crisp, then drain everything together.

• 3

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

• 4

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

• 5

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

• 6

  Whisk in the chicken bone broth to deglaze the pan, then stir in the Greek yogurt and parmesan cheese until the sauce is smooth and slightly thickened.

• 7

  Add the cooked pasta, broccoli, and sliced chicken back into the skillet, tossing gently to coat every ingredient in the creamy sauce.

• 8

  Serve immediately while the sauce is warm and glossy.