NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

2 oz Whole wheat penne pasta

1 cup Broccoli florets

2 cloves Garlic

1 tsp Olive oil

2 tbsp Plain non-fat Greek yogurt

1 tbsp Grated Parmesan cheese

0.25 cup Chicken bone broth

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the whole wheat penne until al dente.

• 2

  While pasta cooks, heat olive oil in a large skillet over medium heat and add the diced chicken breast.

• 3

  Season chicken with sea salt and black pepper, cooking until golden brown and cooked through.

• 4

  Add the minced garlic and broccoli florets to the skillet, sautéing for 3 minutes until the broccoli is bright green.

• 5

  Lower the heat and stir in the chicken bone broth, scraping any browned bits from the bottom of the pan.

• 6

  Whisk in the Greek yogurt and grated Parmesan cheese until a smooth, creamy sauce forms.

• 7

  Drain the pasta and toss it directly into the skillet, coating every piece in the luscious garlic sauce before serving.