NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz brown rice penne pasta

1 cup broccoli florets

0.25 cup plain Greek yogurt

1 tbsp grated Parmesan cheese

2 cloves garlic

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp low-sodium chicken broth

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the brown rice pasta according to package directions until al dente.

• 2

  During the last 3 minutes of pasta cooking, add the broccoli florets to the boiling water to blanch them until bright green and tender-crisp.

• 3

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

• 4

  Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sauté until golden brown and cooked through, about 5-7 minutes.

• 5

  Reduce the skillet heat to low and add the minced garlic, stirring for 30 seconds until fragrant but not browned.

• 6

  In a small bowl, whisk together the Greek yogurt, grated Parmesan, and chicken broth until smooth.

• 7

  Drain the pasta and broccoli, reserving a tablespoon of pasta water if needed for thinning.

• 8

  Add the cooked pasta and broccoli to the skillet with the chicken, then pour the yogurt mixture over the top.

• 9

  Toss everything gently over low heat for 1 minute until the sauce is creamy and coats the pasta evenly; do not boil the sauce to prevent curdling.