NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 oz whole wheat penne pasta

0.5 tbsp ghee

2 clove garlic

0.25 cup plain non-fat Greek yogurt

1.5 tbsp grated parmesan cheese

0.5 cup broccoli florets

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp low-sodium chicken broth

PREPARATION

• 1

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

• 2

  While the pasta cooks, steam the broccoli florets in a steamer basket over the pasta water until tender-crisp.

• 3

  Season the chicken breast with half of the sea salt and black pepper, then sauté in a pan with ghee over medium-high heat until golden and cooked through.

• 4

  Remove the chicken from the pan and lower the heat to medium; add the minced garlic and sauté for 30 seconds until fragrant.

• 5

  Whisk in the chicken broth, Greek yogurt, and parmesan cheese until smooth, being careful not to let the yogurt boil.

• 6

  Add the cooked pasta, steamed broccoli, and baby spinach to the pan, tossing until the spinach is wilted and the sauce coats every piece.

• 7

  Slice the chicken and place it on top of the pasta to serve.