Name: Chicken Alfredo with Broccoli Florets
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 1.5 oz whole wheat penne; 1 cup broccoli florets; 2 tbsp plain 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 garlic powder

Nutrition

Per serving

361 calories

Protein: 45g; 50% of calories
Carbs: 21g; 23% of calories
Fat: 11g; 27% of calories

Instructions

Prep 10 min · Cook 15 min

Bring a large pot of salted water to a boil and cook the whole wheat penne according to package directions.
Add the broccoli florets to the pasta water during the last 3 minutes of cooking, then drain and reserve 2 tablespoons of pasta water.
Season the chicken breast pieces with garlic powder, sea salt, and black pepper.
Heat olive oil in a large skillet over medium-high heat and sauté the chicken until golden and cooked through, about 8 minutes.
Lower the heat and stir in the minced garlic for 30 seconds until fragrant.
Whisk the Greek yogurt, parmesan cheese, and reserved pasta water together in a small bowl until smooth.
Toss the cooked pasta, broccoli, and yogurt mixture into the skillet with the chicken, stirring gently until the sauce is creamy and coats every piece.

Nutrition

Ingredients

Instructions

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