NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat penne pasta

1 cup broccoli florets

0.25 cup plain non-fat Greek yogurt

1 tbsp grated parmesan cheese

1 tsp olive oil

2 cloves garlic

0.25 cup low-sodium chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

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

• 2

  Add the broccoli florets to the boiling pasta water during the final 3 minutes of cooking.

• 3

  Reserve 2 tablespoons of the starchy pasta water, then drain the pasta and broccoli.

• 4

  Heat the olive oil in a skillet over medium-high heat and sauté the diced chicken breast until browned and cooked through.

• 5

  Reduce the heat to medium-low and stir in the minced garlic, cooking for 1 minute until fragrant.

• 6

  In a small bowl, whisk together the Greek yogurt, chicken broth, parmesan cheese, sea salt, black pepper, and dried oregano.

• 7

  Pour the yogurt mixture into the skillet with the chicken, stirring constantly on low heat to create a smooth sauce.

• 8

  Add the pasta, broccoli, and reserved water to the skillet, tossing everything together until the sauce is creamy and well-combined.