NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

3 oz whole wheat penne pasta

1.5 cup broccoli florets

2 tsp olive oil

2 tbsp plain Greek yogurt

1 tbsp parmesan cheese

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  During the final 3 minutes of pasta cooking, add the broccoli florets to the same pot to blanch until tender.

• 3

  While pasta cooks, heat olive oil in a skillet over medium heat and sauté the diced chicken breast with minced garlic, sea salt, and black pepper until cooked through.

• 4

  Reserve 0.25 cup of the starchy pasta water, then drain the pasta and broccoli.

• 5

  In a small bowl, whisk together the Greek yogurt, parmesan cheese, lemon juice, and the reserved pasta water to create a smooth sauce.

• 6

  Combine the pasta, broccoli, and chicken in the skillet, pour the yogurt sauce over the top, and toss gently until every piece is coated in a velvety glaze.