NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat penne pasta

1 cup broccoli florets

0.25 cup non-fat greek yogurt

1 tbsp grated parmesan cheese

1 tsp extra virgin olive oil

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

1 tbsp low-sodium chicken broth

PREPARATION

• 1

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

• 2

  During the last 3 minutes of pasta cooking, add the broccoli florets to the same pot to steam them until tender-crisp, then drain both.

• 3

  While pasta cooks, dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 4

  Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes until golden and cooked through.

• 5

  Reduce the heat to low, add the minced garlic to the skillet, and sauté for 30 seconds until fragrant.

• 6

  In a small bowl, whisk together the Greek yogurt, grated parmesan, and chicken broth until smooth.

• 7

  Remove the skillet from heat and stir in the yogurt mixture, cooked pasta, and broccoli, tossing gently to coat in the sauce.

• 8

  Garnish with freshly chopped parsley and serve immediately.