NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz whole wheat penne

1 tsp olive oil

2 cloves garlic

0.25 cup plain non-fat Greek yogurt

1 tbsp grated parmesan cheese

1 cup broccoli florets

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp onion powder

2 tbsp low-sodium chicken broth

PREPARATION

• 1

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

• 2

  While the pasta cooks, steam the broccoli florets for 3-4 minutes until they are bright green and crisp-tender, then set aside.

• 3

  Season the diced chicken breast evenly with sea salt, black pepper, and onion powder.

• 4

  Heat the olive oil in a large skillet over medium heat and cook the chicken until golden brown and cooked through.

• 5

  Add the minced garlic to the skillet with the chicken and sauté for 1 minute until fragrant, being careful not to burn it.

• 6

  In a small bowl, whisk together the Greek yogurt, grated parmesan, and chicken broth until the mixture is smooth.

• 7

  Reduce the skillet heat to low, then add the cooked pasta, steamed broccoli, and the yogurt mixture to the pan.

• 8

  Toss everything together gently until the sauce is creamy and thoroughly coats the pasta, adding an extra splash of broth if a thinner consistency is desired.