NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

0.5 cup dry whole wheat penne pasta

1 cup broccoli florets

2 tbsp nonfat plain Greek yogurt

1 tbsp grated parmesan cheese

0.5 tsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

2 tbsp pasta water

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Add the broccoli florets and minced garlic to the skillet, sautéing for 3-4 minutes until the broccoli is bright green and tender-crisp.

• 5

  In a small bowl, whisk together the Greek yogurt and grated parmesan cheese with 2 tablespoons of the hot pasta cooking water to create a smooth sauce.

• 6

  Drain the pasta and add it to the skillet with the chicken and broccoli, then pour the yogurt mixture over the top.

• 7

  Toss everything together over low heat until the sauce is creamy and coats every noodle, then garnish with fresh chopped parsley.