NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken breast

1 oz brown rice penne pasta

1 cup broccoli florets

0.25 cup plain non-fat Greek yogurt

2 tbsp grated parmesan cheese

0.5 tbsp extra virgin olive oil

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

  While the pasta cooks, steam the broccoli florets until tender-crisp and set aside.

• 3

  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 and sauté the chicken until golden brown and cooked through.

• 5

  Add the minced garlic to the skillet with the chicken and cook for 1 minute until fragrant.

• 6

  In a small bowl, whisk together the Greek yogurt and grated parmesan cheese with 2 tablespoons of the hot pasta water to create a smooth sauce.

• 7

  Drain the pasta and add it to the skillet along with the steamed broccoli.

• 8

  Remove the skillet from the heat and stir in the yogurt sauce until everything is evenly coated.

• 9

  Garnish with fresh parsley and serve immediately.