NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken breast

1.5 oz dry whole wheat penne

1 cup broccoli florets

0.25 cup diced yellow onion

0.5 cup canned diced tomatoes

1 tsp extra virgin olive oil

0.5 oz shredded part-skim mozzarella cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.

• 2

  Cook the whole wheat penne in a pot of boiling water according to package directions until al dente, then drain and set aside.

• 3

  Heat the extra virgin olive oil in a large skillet over medium heat and sauté the diced onion until it becomes translucent.

• 4

  Add the cubed chicken breast to the skillet, seasoning with sea salt, black pepper, and garlic powder, and cook until the meat is browned on all sides.

• 5

  Stir in the broccoli florets and canned diced tomatoes, allowing the mixture to simmer for 3-4 minutes until the broccoli is bright green and tender-crisp.

• 6

  Combine the cooked pasta with the chicken and vegetable mixture in the skillet, then transfer everything into the prepared baking dish.

• 7

  Sprinkle the shredded mozzarella cheese evenly over the top and bake for 10-12 minutes until the cheese is melted and starting to brown.