NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz whole grain penne

1 cup broccoli florets

0.25 cup plain non-fat Greek yogurt

1 tbsp grated parmesan cheese

1 tsp extra virgin olive oil

2 cloves garlic

0.25 cup low sodium chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the whole grain penne according to package directions until al dente.

• 2

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

• 3

  Season the chicken breast with sea salt, black pepper, and dried oregano, then sear in a skillet with olive oil over medium-high heat until cooked through.

• 4

  Remove the chicken from the skillet and set aside; in the same pan, sauté the minced garlic for 30 seconds until fragrant.

• 5

  Reduce heat to low and whisk in the chicken broth, Greek yogurt, and parmesan cheese until a smooth, creamy sauce forms.

• 6

  Slice the chicken and toss it into the skillet along with the drained pasta and broccoli, stirring until every piece is coated in the luscious sauce.