NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

2 oz chickpea penne pasta

1 cup broccoli florets

0.25 cup nonfat Greek yogurt

1 tbsp parmesan cheese

1 tsp extra virgin olive oil

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh parsley

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea pasta according to package directions, adding the broccoli florets during the last 3 minutes of boiling.

• 2

  Carefully reserve 0.25 cup of the starchy pasta water before draining the pasta and broccoli.

• 3

  While the pasta is cooking, season the chicken breast evenly with sea salt, black pepper, and garlic powder.

• 4

  Heat the extra virgin olive oil in a skillet over medium heat and sear the chicken until golden brown and cooked through, approximately 5 to 6 minutes per side.

• 5

  Remove the chicken from the pan and let it rest for a few minutes before slicing it into thin strips.

• 6

  In the same skillet, reduce the heat to low and sauté the minced garlic for about 30 seconds until it becomes fragrant.

• 7

  Whisk together the nonfat Greek yogurt, parmesan cheese, and the reserved pasta water in the skillet until a smooth and creamy sauce forms.

• 8

  Add the cooked pasta, broccoli, and sliced chicken back into the skillet, tossing thoroughly to coat everything in the sauce.

• 9

  Garnish with freshly chopped parsley and serve immediately while hot.