NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast, cubed

2 oz Whole Wheat Penne

1 cup Broccoli Florets

2 tbsp Plain Nonfat Greek Yogurt

1 tbsp Grated Parmesan Cheese

2 tsp Extra Virgin Olive Oil

1 tbsp Pine Nuts

1 clove Garlic, minced

PREPARATION

• 1

  Bring a large 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 1/4 cup of the pasta cooking water, then drain the pasta and broccoli.

• 3

  While the pasta cooks, heat 1 teaspoon of olive oil in a large skillet over medium-high heat.

• 4

  Season the chicken breast cubes with salt and pepper, then sauté until golden brown and cooked through, about 5-7 minutes.

• 5

  Remove the chicken from the skillet and set aside.

• 6

  In the same skillet, add the remaining teaspoon of olive oil and the minced garlic, sautéing for 30 seconds until fragrant.

• 7

  Reduce the heat to low and whisk in the Greek yogurt, parmesan cheese, and the reserved pasta water to create a creamy sauce.

• 8

  Return the chicken, pasta, and broccoli to the skillet and toss gently to coat in the sauce.

• 9

  Serve immediately topped with a sprinkle of toasted pine nuts.