NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz whole wheat penne

1 tsp olive oil

2 cloves garlic

0.25 cup Greek yogurt

2 tbsp parmesan cheese

1 cup broccoli florets

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

  During the last 3 minutes of pasta cooking, add the broccoli florets to the pot to blanch them until bright green and tender.

• 3

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

• 4

  Heat olive oil in a large skillet over medium-high heat and sear the chicken for 5-7 minutes per side until fully cooked, then remove and slice into strips.

• 5

  In the same skillet, lower the heat to medium and sauté the minced garlic for 1 minute until fragrant.

• 6

  Whisk in the Greek yogurt and parmesan cheese, adding a splash of pasta water if needed to reach a smooth, creamy consistency.

• 7

  Drain the pasta and broccoli, then toss them into the skillet with the sauce and sliced chicken.

• 8

  Garnish with fresh parsley and serve immediately.