NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 oz dry whole grain penne

1 cup broccoli florets

0.25 cup plain non-fat Greek yogurt

2 tbsp grated parmesan cheese

2 cloves garlic

1 tsp extra virgin olive oil

2 tbsp unsweetened almond milk

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

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

• 2

  Add the broccoli florets to the pasta water during the last 3 minutes of cooking, then drain and set aside.

• 3

  Season the chicken breast with sea salt, black pepper, and dried oregano.

• 4

  Heat olive oil in a skillet over medium heat and cook the chicken until golden brown and cooked through, about 6-7 minutes per side.

• 5

  Remove chicken from the skillet, let it rest for 5 minutes, then slice into thin strips.

• 6

  In the same skillet, lower the heat to medium-low and sauté minced garlic for 1 minute until fragrant.

• 7

  Whisk together the Greek yogurt, almond milk, and parmesan cheese in a small bowl, then pour the mixture into the skillet.

• 8

  Stir the sauce constantly on low heat until warm and smooth, being careful not to let the yogurt boil to prevent curdling.

• 9

  Toss the cooked pasta, broccoli, and sliced chicken into the skillet until everything is thoroughly coated in the creamy sauce.