NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1 oz Whole wheat penne pasta

1 tsp Olive oil

2 clove Garlic

0.25 cup Plain Greek yogurt

2 tbsp Grated parmesan cheese

1 cup Broccoli florets

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Bring a medium 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

  Reserve 0.25 cup of the pasta cooking water, then drain the pasta and broccoli.

• 3

  While pasta cooks, season the chicken breast with sea salt and black pepper.

• 4

  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.

• 5

  Remove chicken from the pan, let it rest for 2 minutes, then slice into thin strips.

• 6

  In the same skillet, reduce heat to low and add the minced garlic, sautéing for 30 seconds until fragrant.

• 7

  Whisk together the Greek yogurt, parmesan cheese, and the reserved pasta water in a small bowl until smooth.

• 8

  Add the pasta, broccoli, and chicken back into the skillet and pour the yogurt mixture over the top.

• 9

  Toss gently over low heat for 1 minute until the sauce is creamy and coats everything evenly.

• 10

  Garnish with fresh chopped parsley and serve immediately.