NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.5 cup Whole wheat penne pasta

0.25 cup Plain non-fat Greek yogurt

2 tbsp Grated Parmesan cheese

0.5 tbsp Extra virgin olive oil

2 cloves Garlic

2 tbsp Low-sodium chicken broth

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 instructions until al dente.

• 2

  While pasta cooks, season the chicken breast with half of the sea salt and black pepper.

• 3

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

• 4

  Remove chicken from the skillet and set aside to rest for 2 minutes before slicing into strips.

• 5

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

• 6

  Whisk together the Greek yogurt, Parmesan cheese, and chicken broth in a small bowl until smooth.

• 7

  Pour the yogurt mixture into the skillet with the garlic, stirring constantly on low heat to prevent curdling.

• 8

  Add the cooked pasta and sliced chicken to the skillet, tossing gently to coat every noodle in the velvety sauce.

• 9

  Season with remaining salt and pepper, and garnish with fresh parsley before serving.