NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat penne pasta

0.5 tbsp extra virgin olive oil

1 clove garlic

0.25 cup non-fat plain Greek yogurt

1 tbsp grated parmesan cheese

2 tbsp low-sodium chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

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

• 3

  Heat the extra virgin olive oil in a skillet over medium heat and sauté the chicken until golden brown and cooked through, about 5-6 minutes per side.

• 4

  Remove the chicken from the skillet and let it rest for 2 minutes before slicing into thin strips.

• 5

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

• 6

  In a small bowl, whisk together the Greek yogurt, grated parmesan cheese, chicken broth, and the remaining salt and pepper.

• 7

  Pour the yogurt mixture into the skillet, stirring constantly on low heat to create a smooth sauce without curdling.

• 8

  Add the cooked pasta and sliced chicken back into the skillet, tossing gently until every piece is thoroughly coated in the sauce.

• 9

  Garnish with finely chopped fresh parsley and serve immediately.