NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1.5 oz Whole wheat penne pasta

1 cup Broccoli florets

0.25 cup Plain non-fat Greek yogurt

1 tbsp Grated parmesan cheese

0.5 tbsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

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 last 3 minutes of pasta cooking, add the broccoli florets to the same pot to steam until tender-crisp.

• 3

  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 olive oil in a medium skillet over medium heat and cook the chicken until golden and cooked through, approximately 5-6 minutes per side.

• 6

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

• 7

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

• 8

  Whisk in the Greek yogurt, parmesan cheese, and reserved pasta water until a smooth, creamy sauce forms without boiling.

• 9

  Add the cooked pasta, broccoli, and chicken strips back into the skillet and toss gently to coat everything in the sauce.

• 10

  Garnish with freshly chopped parsley and serve immediately.