NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat penne

1 cup broccoli florets

0.25 cup plain non-fat Greek yogurt

1 tbsp grated Parmesan cheese

2 cloves garlic

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the whole wheat penne according to package directions, adding the broccoli florets during the last 3 minutes of cooking.

• 2

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

• 3

  Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sauté until golden brown and cooked through, about 6-8 minutes.

• 4

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

• 5

  In a small bowl, whisk together the Greek yogurt, Parmesan cheese, and lemon juice. If the mixture is too thick, add 1-2 tablespoons of the hot pasta water to reach a creamy consistency.

• 6

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

• 7

  Remove the skillet from the heat and stir in the yogurt sauce, tossing everything together until the pasta is evenly coated and velvety.