NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup whole wheat penne pasta

1 cup cremini mushrooms

1 clove garlic

0.5 tbsp olive oil

0.25 cup plain Greek yogurt

1 tbsp parmesan cheese

2 tbsp low-sodium chicken broth

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 until al dente.

• 2

  While the pasta cooks, slice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 3

  Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, then remove from the pan and set aside.

• 4

  In the same skillet, add the sliced mushrooms and sauté until they release their moisture and turn golden brown.

• 5

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

• 6

  Reduce the heat to low and stir in the chicken broth, scraping up any browned bits from the bottom of the pan.

• 7

  Whisk in the Greek yogurt and parmesan cheese until a smooth, creamy sauce forms, being careful not to let the yogurt boil.

• 8

  Return the chicken to the skillet and add the cooked pasta, tossing everything together until well coated in the sauce.

• 9

  Garnish with fresh chopped parsley and serve immediately.