NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole grain penne pasta

1 cup broccoli florets

0.25 cup plain Greek yogurt

1 tbsp grated parmesan cheese

1 tsp olive oil

2 cloves garlic

0.25 cup low-sodium chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the whole grain penne according to package directions, adding the broccoli florets during the last 3 minutes of cooking.

• 2

  While the pasta cooks, season the chicken breast with sea salt, black pepper, and dried oregano.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through, then remove from the pan and set aside.

• 4

  In the same skillet, reduce heat to medium and sauté the minced garlic for 1 minute until fragrant.

• 5

  Whisk together the Greek yogurt, chicken broth, and parmesan cheese in a small bowl, then pour the mixture into the skillet with the garlic.

• 6

  Stir the sauce constantly over low heat until warmed through and smooth, being careful not to let it boil.

• 7

  Drain the pasta and broccoli, then toss them into the skillet with the sauce and cooked chicken until everything is evenly coated and creamy.