NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.75 cup whole wheat penne pasta

1 cup broccoli florets

0.25 cup plain Greek yogurt

1 tbsp parmesan cheese

1 tsp extra virgin olive oil

1 clove garlic

0.25 cup low sodium chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Cook the whole wheat penne in boiling water according to package directions until al dente, then drain and set aside.

• 2

  While the pasta cooks, steam the broccoli florets until they are bright green and just tender.

• 3

  Heat the extra virgin olive oil in a large skillet over medium heat and sauté the diced chicken breast until golden and cooked through.

• 4

  Add the minced garlic to the skillet and cook for 1 minute until fragrant, being careful not to burn it.

• 5

  In a small bowl, whisk together the Greek yogurt, chicken broth, and parmesan cheese to create the base for the sauce.

• 6

  Lower the heat and add the cooked pasta, steamed broccoli, and yogurt mixture to the skillet with the chicken.

• 7

  Toss everything together gently until the sauce is creamy and coats the pasta, seasoning with sea salt and black pepper.