NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.75 cup Cooked whole wheat penne

1 cup Broccoli florets

0.25 cup Plain non-fat Greek yogurt

1 tbsp Grated parmesan cheese

1 tsp Extra virgin olive oil

2 cloves Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Onion powder

1 tbsp Fresh parsley

PREPARATION

• 1

  Prepare the whole wheat penne according to package instructions, reserving 2 tablespoons of the starchy pasta water before draining.

• 2

  Steam the broccoli florets until they are tender-crisp and bright green.

• 3

  Slice the chicken breast into bite-sized pieces and season with sea salt, black pepper, and onion powder.

• 4

  Heat the olive oil in a large skillet over medium heat and sauté the chicken until golden brown and cooked through.

• 5

  Add the minced garlic to the skillet and cook for 30 seconds until fragrant, being careful not to burn it.

• 6

  Turn the heat to low and stir in the Greek yogurt, parmesan cheese, and the reserved pasta water to create a smooth, creamy sauce.

• 7

  Add the cooked penne and steamed broccoli to the skillet, tossing gently until every piece is well coated in the garlic-parmesan sauce.

• 8

  Garnish with freshly chopped parsley and serve immediately while hot.