NUTRITION

SERVINGS

INGREDIENTS

1.5 oz whole grain penne pasta

4 oz chicken breast

1 tsp olive oil

0.5 tsp sea salt

0.25 tsp black pepper

1 cup broccoli florets

2 cloves garlic

0.25 cup plain Greek yogurt

2 tbsp parmesan cheese

1 tbsp fresh parsley

2 tbsp pasta water

PREPARATION

• 1

  Boil the whole grain pasta in salted water until al dente, reserving 2 tablespoons of the cooking water before draining.

• 2

  Steam or blanch the broccoli florets for 3-4 minutes until they are bright green and tender-crisp.

• 3

  Season the chicken breast with sea salt and black pepper, then sauté in olive oil over medium-high heat until golden and cooked through.

• 4

  Reduce the heat to low, add the minced garlic to the pan with the chicken, and cook for 30 seconds until fragrant.

• 5

  In a small bowl, whisk together the Greek yogurt, grated parmesan, and reserved pasta water until smooth.

• 6

  Add the cooked pasta and steamed broccoli to the pan with the chicken, then pour the yogurt sauce over the mixture.

• 7

  Toss everything gently over low heat until the sauce is creamy and coats the pasta evenly, then garnish with fresh parsley.