NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.25 oz whole grain penne

1 cup broccoli florets

1 clove garlic

1 tsp olive oil

2 tbsp Greek yogurt

2 tbsp unsweetened almond milk

1 tbsp parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  During the last 2 minutes of pasta cooking, add the broccoli florets to the pot to blanch until bright green.

• 3

  Heat olive oil in a large skillet over medium heat and sauté the minced garlic and chicken breast until the chicken is cooked through.

• 4

  In a small bowl, whisk together the Greek yogurt, almond milk, and parmesan cheese until the mixture is smooth.

• 5

  Drain the pasta and broccoli, then return them to the skillet with the chicken and pour the yogurt mixture over the top.

• 6

  Toss everything together over low heat until the sauce is creamy and coats the pasta, then season with sea salt and black pepper.