NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz whole wheat penne

1 cup broccoli florets

0.5 tbsp ghee

2 clove garlic

0.25 cup plain Greek yogurt

1 tbsp parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the whole wheat penne according to package directions, adding the broccoli florets during the last 3 minutes of cooking.

• 2

  While the pasta cooks, slice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 3

  Heat the ghee in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through, about 5-7 minutes.

• 4

  Add the minced garlic to the skillet and cook for 1 minute until fragrant, then reduce the heat to low.

• 5

  Drain the pasta and broccoli, reserving about 2 tablespoons of the starchy cooking water.

• 6

  In a small bowl, whisk the Greek yogurt and parmesan cheese together until smooth.

• 7

  Add the cooked pasta, broccoli, and yogurt mixture to the skillet with the chicken, tossing gently and adding reserved pasta water as needed to create a creamy sauce.

• 8

  Serve immediately while warm and creamy.