NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat penne pasta

1 cup broccoli florets

1 tsp extra virgin olive oil

2 cloves garlic

0.25 cup non-fat Greek yogurt

1 tbsp grated parmesan cheese

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 until al dente.

• 2

  During the last 3 minutes of pasta cooking, add the broccoli florets to the same pot to blanch them until tender-bright green.

• 3

  Before draining, reserve 0.25 cup of the starchy pasta water, then drain the pasta and broccoli and set aside.

• 4

  While pasta cooks, dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 5

  Heat the olive oil in a large skillet over medium-high heat and sauté the chicken until golden and cooked through, about 5-6 minutes.

• 6

  Add the minced garlic to the skillet and cook for 1 minute until fragrant, then reduce the heat to low.

• 7

  In a small bowl, whisk together the Greek yogurt and grated parmesan cheese.

• 8

  Add the cooked pasta, broccoli, and the yogurt mixture to the skillet with the chicken.

• 9

  Gradually stir in the reserved pasta water 1 tablespoon at a time until a smooth, creamy sauce coats the noodles.

• 10

  Garnish with freshly chopped parsley and serve immediately.