NUTRITION

SERVINGS

INGREDIENTS

3 oz Chicken breast

1 oz Dry whole wheat penne

1 cup Broccoli florets

0.25 cup Plain non-fat Greek yogurt

1 tbsp Grated parmesan cheese

1 tsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Onion powder

1 tbsp Fresh parsley

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook the whole wheat 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 blanch them until bright green and tender-crisp.

• 3

  Reserve 0.25 cup of the starchy pasta water, then drain the pasta and broccoli and set aside.

• 4

  While pasta cooks, season the chicken breast with sea salt, black pepper, and onion powder.

• 5

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

• 6

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

• 7

  Whisk together the Greek yogurt, parmesan cheese, and the reserved pasta water in a small bowl until smooth.

• 8

  Add the pasta, broccoli, and chicken back into the skillet and pour the yogurt mixture over the top.

• 9

  Toss everything gently over low heat for 1 minute until the sauce coats the pasta evenly without boiling the yogurt.

• 10

  Garnish with freshly chopped parsley and serve immediately.