NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.75 cup whole wheat penne

0.25 cup nonfat Greek yogurt

2 tbsp grated parmesan cheese

2 cloves garlic

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

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 the pasta cooks, season the chicken breast with sea salt and black pepper on both sides.

• 3

  Heat olive oil in a large skillet over medium heat and sear the chicken until golden brown and cooked through, then remove from the pan and let it rest.

• 4

  In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant, ensuring it does not burn.

• 5

  Reduce the heat to low and whisk in the nonfat Greek yogurt and grated parmesan cheese, adding a small splash of pasta water to reach a smooth, creamy consistency.

• 6

  Slice the rested chicken into thin strips and add them to the skillet along with the drained pasta.

• 7

  Toss everything together until the pasta is well-coated in the sauce and garnish with fresh chopped parsley before serving.