NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1.5 oz Whole wheat penne

1 cup Broccoli florets

1 tsp Extra virgin olive oil

2 tbsp Plain Greek yogurt

1 tbsp Grated parmesan cheese

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

2 tbsp Reserved pasta water

PREPARATION

• 1

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

• 2

  Add the broccoli florets to the boiling pasta water during the last 3 minutes of cooking time.

• 3

  Before draining, carefully reserve 2 tablespoons of the starchy pasta water, then drain the pasta and broccoli.

• 4

  Season the chicken breast with sea salt and black pepper on both sides.

• 5

  Heat the olive oil in a skillet over medium-high heat and sear the chicken for 5 to 6 minutes per side until golden brown and cooked through.

• 6

  Remove the chicken from the skillet, let it rest for 2 minutes, then slice it into thin strips.

• 7

  In the same skillet, reduce the heat to low and sauté the minced garlic for 30 seconds until fragrant.

• 8

  Whisk the Greek yogurt, grated parmesan, lemon juice, and reserved pasta water into the skillet until a smooth sauce forms.

• 9

  Add the cooked pasta, broccoli, and chicken strips back into the skillet, tossing gently to coat everything in the creamy sauce before serving.