NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.75 cup Whole wheat penne pasta

0.25 cup Plain Greek yogurt

2 tbsp Grated parmesan cheese

1 tsp Extra virgin olive oil

2 cloves Garlic

1 cup Broccoli florets

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  While the pasta cooks, steam the broccoli florets until tender-crisp and set aside.

• 3

  Cut the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 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 sauté for one minute until fragrant.

• 6

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

• 7

  Drain the pasta and add it to the skillet with the chicken, then stir in the steamed broccoli and the yogurt sauce.

• 8

  Toss everything together over low heat until the sauce is warm and coats the pasta, then garnish with fresh parsley.