NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz whole wheat penne

1 cup broccoli florets

1 tsp olive oil

0.25 cup non-fat Greek yogurt

1 tbsp parmesan cheese

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

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 final 3 minutes of boiling.

• 2

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

• 3

  Heat the olive oil in a large non-stick skillet over medium-high heat and sauté the chicken until golden and cooked through, approximately 5 to 7 minutes.

• 4

  Reduce the skillet heat to medium, add the minced garlic, and sauté for 60 seconds until aromatic.

• 5

  Reserve 2 tablespoons of the starchy pasta water, then drain the pasta and broccoli thoroughly.

• 6

  In a small mixing bowl, whisk together the Greek yogurt, parmesan cheese, and the reserved pasta water until a smooth, creamy consistency is reached.

• 7

  Transfer the cooked pasta and broccoli into the skillet with the chicken, then pour the yogurt sauce over the top.

• 8

  Toss everything gently over low heat for 1 minute until the sauce is warmed through and coats the pasta, then garnish with fresh parsley and serve immediately.