NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole grain penne

0.25 cup non-fat Greek yogurt

1 tbsp grated Parmesan cheese

2 clove garlic

1 cup broccoli florets

0.5 tbsp extra virgin olive oil

0.25 cup low-sodium chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 tsp fresh parsley

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the whole grain penne according to package directions until al dente.

• 2

  During the last 3 minutes of pasta cooking, add the broccoli florets to the pot to steam them briefly, then drain everything together.

• 3

  Season the chicken breast with sea salt, black pepper, and dried oregano.

• 4

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 5-7 minutes per side until cooked through and golden.

• 5

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

• 6

  In the same skillet, lower the heat to medium and sauté the minced garlic for 1 minute until fragrant.

• 7

  Whisk together the Greek yogurt, chicken broth, and Parmesan cheese in a small bowl, then pour into the skillet with the garlic.

• 8

  Stir the sauce constantly for 1-2 minutes until warmed through and slightly thickened, being careful not to let it boil.

• 9

  Add the cooked pasta, broccoli, and sliced chicken back into the skillet, tossing well to coat everything in the sauce.

• 10

  Garnish with fresh chopped parsley and serve immediately.