NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1.5 oz Whole wheat penne pasta

0.5 tbsp Olive oil

1 clove Garlic

0.25 cup Plain non-fat Greek yogurt

1 tbsp Grated parmesan cheese

2 tbsp Unsweetened almond milk

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp 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 half of the sea salt and black pepper.

• 3

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

• 4

  Remove the chicken from the pan and let it rest for 3 minutes before slicing into thin strips.

• 5

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

• 6

  Whisk together the Greek yogurt, almond milk, and grated parmesan in a small bowl, then pour into the skillet with the garlic.

• 7

  Gently stir the sauce over low heat until warm, being careful not to let it boil as the yogurt may curdle.

• 8

  Drain the pasta, reserving 1 tablespoon of pasta water, and add both to the skillet.

• 9

  Toss the pasta and sliced chicken in the sauce until well coated, adding the remaining salt and pepper.

• 10

  Garnish with freshly chopped parsley and serve immediately while the sauce is creamy.