NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 oz Whole wheat penne pasta

0.5 tbsp Extra virgin olive oil

2 cloves Garlic

0.25 cup Plain Greek yogurt

1 tbsp Grated parmesan cheese

1 cup Broccoli florets

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

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

• 2

  During the last 3 minutes of pasta cooking, add the broccoli florets to the boiling water to blanch them.

• 3

  Reserve 0.25 cup of the starchy pasta water, then drain the pasta and broccoli.

• 4

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

• 5

  Heat olive oil in a large skillet over medium-high heat and cook the chicken until golden brown and cooked through, about 5-7 minutes per side.

• 6

  Remove chicken from the skillet, let it rest for 2 minutes, then slice into strips.

• 7

  In the same skillet, reduce heat to low and sauté the minced garlic for 1 minute until fragrant.

• 8

  Whisk together the Greek yogurt, parmesan cheese, and the reserved pasta water in a small bowl until smooth.

• 9

  Add the pasta, broccoli, and chicken back into the skillet and pour the yogurt mixture over the top.

• 10

  Toss everything gently over low heat until the sauce is creamy and coats the pasta evenly.

• 11

  Garnish with fresh chopped parsley and serve immediately.