NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz 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

1 tbsp fresh parsley

PREPARATION

• 1

  Bring a 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 0.25 cup of the pasta water, then drain the pasta and broccoli.

• 4

  In a skillet over medium heat, add the olive oil and sauté the diced chicken breast until golden and cooked through.

• 5

  Add the minced garlic to the skillet and cook for 1 minute until fragrant.

• 6

  Reduce the heat to low, then stir in the Greek yogurt, parmesan cheese, sea salt, and black pepper.

• 7

  Slowly whisk in the reserved pasta water until the sauce reaches a smooth, creamy consistency.

• 8

  Add the cooked pasta and broccoli to the skillet, tossing well to coat everything in the Alfredo sauce.

• 9

  Garnish with fresh chopped parsley before serving.