NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz brown rice penne

1 cup broccoli florets

0.25 cup plain Greek yogurt

2 tbsp grated Parmesan cheese

1 tsp extra virgin olive oil

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

2 tbsp low-sodium chicken broth

PREPARATION

• 1

  Boil a pot of salted water and cook the brown rice penne according to package instructions, adding the broccoli florets during the final 3 minutes.

• 2

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

• 3

  Heat the olive oil in a large skillet over medium heat, then add the chicken and cook until browned and internal temperature reaches 165°F.

• 4

  Stir in the minced garlic and cook for 60 seconds until the aroma is released.

• 5

  In a small mixing bowl, combine the Greek yogurt, grated Parmesan, remaining salt, and pepper to create the base of the sauce.

• 6

  Drain the pasta and broccoli, then return them to the skillet with the chicken on low heat.

• 7

  Fold in the yogurt mixture and chicken broth, stirring constantly until the sauce is creamy and coats every noodle.

• 8

  Garnish with chopped fresh parsley before serving.