# What You’ll Need:
→ Meats
01 - 500 g (1.1 lb) boneless, skinless chicken breast, cut into bite-size pieces
→ Pasta
02 - 250 g (9 oz) whole wheat penne or fusilli
→ Vegetables
03 - 150 g (1 cup) broccoli florets
04 - 100 g (1/2 cup) cherry tomatoes, halved
05 - 2 cloves garlic, minced
→ Sauce
06 - 300 ml (1 1/4 cups) low-fat milk
07 - 100 g (1/2 cup) plain Greek yogurt (2% or nonfat)
08 - 2 tbsp light cream cheese
09 - 30 g (1/4 cup) grated Parmesan cheese
10 - 1 tbsp olive oil
11 - 1 tbsp all-purpose flour
12 - Salt and freshly ground black pepper, to taste
13 - 1/4 tsp nutmeg (optional)
→ Garnish
14 - Fresh parsley, chopped (optional)
15 - Extra Parmesan cheese (optional)
# How to Make It:
01 - Cook the pasta according to package instructions. In the last 3 minutes, add broccoli florets. Drain and set aside.
02 - While pasta cooks, heat olive oil in a large nonstick skillet over medium-high heat. Add chicken, season with salt and pepper, and sauté until golden and cooked through (about 6-8 minutes). Remove and set aside.
03 - In the same skillet, add garlic and cook for 30 seconds until fragrant.
04 - Sprinkle flour over the garlic, stir for 1 minute, then gradually whisk in the milk. Simmer until slightly thickened (2-3 minutes).
05 - Lower heat, whisk in Greek yogurt, cream cheese, and Parmesan until smooth. Season with salt, pepper, and nutmeg if using.
06 - Return chicken to the skillet, add cooked pasta and broccoli, and toss to coat in the sauce. Add cherry tomatoes and gently mix.
07 - Serve warm, garnished with fresh parsley and extra Parmesan if desired.
