NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz whole wheat penne pasta

1 cup broccoli florets

0.25 cup plain Greek yogurt

1 tbsp grated parmesan cheese

0.5 tbsp extra virgin olive oil

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

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

• 2

  During the final 3 minutes of the pasta's cooking time, add the broccoli florets to the boiling water to blanch them until tender-crisp.

• 3

  While the pasta boils, heat the extra virgin olive oil in a large skillet over medium-high heat.

• 4

  Dice the chicken breast into bite-sized pieces and add them to the skillet, seasoning with sea salt, black pepper, and dried oregano.

• 5

  Sauté the chicken for 5 to 7 minutes until golden brown and cooked through, then reduce the heat to low.

• 6

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

• 7

  Drain the pasta and broccoli, reserving 2 tablespoons of the starchy cooking water.

• 8

  Whisk the plain Greek yogurt, grated parmesan, and reserved pasta water into the skillet with the chicken, then toss in the pasta and broccoli until thoroughly coated in the creamy sauce.