NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 oz Whole wheat penne

1 cup Broccoli florets

0.25 cup Non-fat Greek yogurt

2 tbsp Grated parmesan cheese

0.5 tbsp Extra virgin olive oil

2 cloves Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Onion powder

1 tbsp Fresh parsley

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the whole wheat penne according to package directions, adding the broccoli florets during the last 3 minutes of cooking.

• 2

  While pasta cooks, season the chicken breast with sea salt, black pepper, and onion powder on both sides.

• 3

  Heat olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through, then set aside to rest before slicing.

• 4

  In the same skillet, reduce heat to low and sauté the minced garlic for 30 seconds until fragrant, then whisk in the Greek yogurt and parmesan cheese with 2 tablespoons of reserved pasta water.

• 5

  Drain the pasta and broccoli, then toss them into the skillet with the sauce and sliced chicken until everything is evenly coated and creamy.

• 6

  Garnish with fresh parsley and serve immediately.