NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 oz Whole wheat penne

1 cup Broccoli florets

0.25 cup Plain Greek yogurt

2 tbsp Grated parmesan cheese

2 cloves Garlic

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

2 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 pot to blanch them until bright green.

• 3

  While pasta cooks, heat the olive oil in a large skillet over medium-high heat and sauté the diced chicken breast until golden and cooked through.

• 4

  Reduce the skillet heat to low, add the minced garlic, and cook for 1 minute until fragrant.

• 5

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

• 6

  Drain the pasta and broccoli, then add them to the skillet with the chicken.

• 7

  Pour the yogurt mixture over the pasta, season with sea salt and black pepper, and toss gently on low heat until the sauce is creamy and coats everything.

• 8

  Garnish with fresh parsley and serve immediately.