NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1 oz Whole wheat penne pasta

1 cup Broccoli florets

1 tsp Extra virgin olive oil

2 cloves Garlic

0.25 cup Plain Greek yogurt

2 tbsp Grated parmesan cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

  Bring a 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 pot to steam until tender-crisp.

• 3

  Season the chicken breast with sea salt and black pepper, then sear in a skillet with olive oil over medium-high heat until golden and cooked through.

• 4

  Remove the chicken to rest, then lower the skillet heat and sauté the minced garlic for 1 minute until fragrant.

• 5

  Whisk together the Greek yogurt, grated parmesan, and 2 tablespoons of reserved pasta water in a small bowl until smooth.

• 6

  Drain the pasta and broccoli, then return them to the skillet along with the sliced chicken and the yogurt sauce, tossing gently to coat.

• 7

  Garnish with fresh parsley and serve immediately while the sauce is creamy and warm.