NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 oz Whole grain penne

1 cup Broccoli florets

0.25 cup Plain non-fat Greek yogurt

1 tbsp Grated parmesan cheese

1 tsp Olive oil

2 clove 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 whole grain penne according to package directions.

• 2

  Add the broccoli florets to the pasta water during the last 3 minutes of cooking, then drain and reserve 2 tablespoons of pasta water.

• 3

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

• 4

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

• 5

  Reduce heat to low, add minced garlic to the skillet, and sauté for 1 minute until fragrant.

• 6

  In a small bowl, whisk together the Greek yogurt, grated parmesan cheese, and the reserved pasta water.

• 7

  Add the cooked pasta and broccoli to the skillet with the chicken.

• 8

  Pour the yogurt mixture over the pasta and toss gently over low heat until the sauce is velvety and coats everything evenly.

• 9

  Garnish with fresh chopped parsley and serve immediately.