NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 oz Chickpea penne pasta

1 cup Broccoli florets

0.25 cup Plain Greek yogurt

1 tbsp Parmesan cheese

0.25 tsp Olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

1 tbsp Fresh parsley

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea penne according to package instructions, adding the broccoli florets during the final 3 minutes of boiling.

• 2

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

• 3

  Heat the olive oil in a medium skillet over medium-high heat and cook the chicken until golden brown and cooked through, approximately 5 to 7 minutes per side.

• 4

  Transfer the chicken to a cutting board, allow it to rest for 2 minutes, then slice into thin strips.

• 5

  In a small mixing bowl, whisk together the Greek yogurt, grated parmesan cheese, minced garlic, and lemon juice until smooth.

• 6

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

• 7

  Return the pasta and broccoli to the pot over low heat, then stir in the yogurt mixture and the reserved pasta water to create a creamy consistency.

• 8

  Add the sliced chicken to the pot and toss gently to coat everything in the sauce.

• 9

  Serve immediately garnished with freshly chopped parsley.