NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 oz whole grain penne pasta

0.5 tbsp extra virgin olive oil

2 cloves garlic

0.25 cup low-sodium chicken broth

0.25 cup plain non-fat Greek yogurt

2 tbsp grated parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Remove the chicken from the skillet and set aside to rest, then slice into thin strips.

• 5

  In the same skillet, reduce heat to medium and add the minced garlic, sautéing for 1 minute until fragrant.

• 6

  Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the chicken.

• 7

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

• 8

  Remove the skillet from the heat and stir in the yogurt mixture until a creamy sauce forms.

• 9

  Add the cooked pasta and sliced chicken back into the skillet, tossing well to coat everything in the sauce.

• 10

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