NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.75 cup Whole wheat penne

0.25 cup Plain non-fat Greek yogurt

1 tbsp Grated parmesan cheese

1 tsp Extra virgin olive oil

1 cup Broccoli florets

2 cloves Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Onion powder

1 tbsp Fresh parsley

PREPARATION

• 1

  Cook the whole wheat penne according to package instructions until al dente, adding the broccoli florets to the boiling water during the last 3 minutes of cooking.

• 2

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

• 3

  Season the chicken breast with sea salt, black pepper, and onion powder.

• 4

  Heat the 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.

• 5

  Remove the chicken from the pan, let it rest for 2 minutes, then slice into thin strips.

• 6

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

• 7

  Whisk together the Greek yogurt, grated parmesan, and the reserved pasta water in a small bowl to create a smooth sauce.

• 8

  Add the cooked pasta, broccoli, and chicken back into the skillet and pour the yogurt mixture over the top.

• 9

  Toss everything together gently over low heat for 1 minute until the sauce is creamy and coats the pasta evenly.

• 10

  Garnish with freshly chopped parsley and serve immediately.