NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz dry whole grain penne

1 cup broccoli florets

0.5 tbsp extra virgin olive oil

1 clove garlic

0.25 cup plain non-fat Greek yogurt

2 tbsp grated parmesan cheese

2 tbsp low-sodium chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Boil a pot of water and cook the whole grain penne according to package directions, adding the broccoli florets during the last 3 minutes of cooking.

• 2

  While the pasta cooks, season the chicken breast with sea salt, black pepper, and dried oregano.

• 3

  Heat olive oil in a skillet over medium heat and cook the chicken for 5-7 minutes per side until golden and cooked through, then slice into thin strips.

• 4

  In the same skillet, lower the heat and sauté the minced garlic for 30 seconds until fragrant.

• 5

  Whisk in the Greek yogurt, parmesan cheese, and chicken broth until a smooth, velvety sauce forms, ensuring the heat is low to prevent curdling.

• 6

  Toss the cooked pasta, broccoli, and sliced chicken into the sauce until well coated and serve immediately.