NUTRITION

SERVINGS

INGREDIENTS

4 oz boneless skinless chicken breast

1.5 oz whole grain penne pasta

1 cup broccoli florets

2 cloves garlic

0.25 cup plain non-fat Greek yogurt

2 tbsp grated parmesan cheese

1 tsp extra virgin olive oil

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 large pot of salted water to a boil and cook the whole grain penne according to package directions.

• 2

  During the last 3 minutes of pasta cooking, add the broccoli florets to the pot to steam until tender-crisp, then drain.

• 3

  Season the chicken breast with the sea salt, black pepper, and dried oregano.

• 4

  Heat olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through, about 5-6 minutes per side.

• 5

  Remove chicken from the skillet, let it rest for 2 minutes, and then slice into thin strips.

• 6

  In the same skillet, reduce heat to low and sauté the minced garlic for 30 seconds until fragrant.

• 7

  Whisk in the chicken broth, Greek yogurt, and grated parmesan cheese until the sauce is smooth and slightly thickened.

• 8

  Toss the cooked pasta, broccoli, and sliced chicken into the skillet, coating everything thoroughly in the garlic parmesan sauce.