NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.75 cup whole wheat penne pasta

1 cup broccoli florets

0.25 cup plain Greek yogurt

1 tbsp parmesan cheese

1 tsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp chicken broth

PREPARATION

• 1

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

• 2

  While pasta cooks, heat olive oil in a large skillet over medium-high heat.

• 3

  Season the diced chicken breast with sea salt and black pepper, then sauté until golden and cooked through.

• 4

  Add the broccoli florets and minced garlic to the skillet, sautéing for 3-4 minutes until the broccoli is tender-crisp.

• 5

  In a small bowl, whisk together the Greek yogurt, grated Parmesan, and chicken broth until smooth.

• 6

  Lower the skillet heat to low; add the cooked pasta and the yogurt mixture to the chicken and broccoli.

• 7

  Toss everything together gently until the sauce is warmed through and coats the pasta in a velvety glaze.