NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 oz Whole wheat penne

1 tsp Extra virgin olive oil

2 tbsp Grated parmesan cheese

0.25 cup Plain non-fat Greek yogurt

1 clove Garlic

1 cup Broccoli florets

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Boil a pot of salted water and cook the whole wheat penne according to package directions until al dente.

• 2

  Add the broccoli florets to the pasta water during the last 3 minutes of cooking, then drain, reserving 1/4 cup of the hot pasta water.

• 3

  Season the chicken breast with sea salt and black pepper, then sear in a skillet with olive oil over medium heat until golden and cooked through.

• 4

  Remove the chicken from the pan, let it rest for 5 minutes, then slice into thin strips.

• 5

  In the same skillet, sauté the minced garlic for 30 seconds until fragrant, then turn off the heat.

• 6

  Whisk the Greek yogurt, grated parmesan, and reserved pasta water into the skillet to create a smooth, creamy sauce.

• 7

  Toss the cooked pasta, broccoli, and sliced chicken into the sauce until well-coated, then garnish with fresh parsley before serving.