NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 oz Whole wheat penne

1 cup Broccoli florets

2 tbsp Greek yogurt

1 tbsp Parmesan cheese

1 tsp Olive oil

1 clove Garlic

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat oven to 400°F. Toss broccoli with olive oil, a pinch of sea salt, and black pepper on a baking sheet; roast for 15 minutes until edges are charred.

• 2

  Bring a pot of salted water to a boil and cook the whole wheat penne according to package directions until al dente. Reserve 2 tablespoons of the pasta water before draining.

• 3

  Season the chicken breast with garlic powder, sea salt, and black pepper. Sear in a non-stick skillet over medium-high heat until cooked through, then slice into thin strips.

• 4

  In the same skillet over low heat, add the minced garlic and sauté for 30 seconds. Whisk in the Greek yogurt, parmesan cheese, and reserved pasta water until a smooth sauce forms.

• 5

  Add the cooked pasta, sliced chicken, and roasted broccoli to the skillet, tossing gently to coat everything in the creamy alfredo sauce.