NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1 oz Whole wheat penne

0.25 cup Plain Greek yogurt

1 tbsp Parmesan cheese

0.5 tbsp Extra virgin olive oil

1 cup Broccoli florets

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

  Boil a pot of salted water and cook the whole wheat pasta according to package directions until al dente.

• 2

  Steam the broccoli florets until tender-crisp, then set aside.

• 3

  Season the chicken breast with sea salt and black pepper.

• 4

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

• 5

  Remove chicken from the pan, let it rest for 3 minutes, then slice into thin strips.

• 6

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

• 7

  Whisk in the Greek yogurt and grated parmesan cheese, adding a splash of pasta water if needed to reach a smooth consistency.

• 8

  Toss the cooked pasta, broccoli, and chicken in the creamy sauce until well coated.

• 9

  Garnish with fresh parsley before serving.