A hearty skillet dish featuring rotisserie chicken, fresh broccoli, and penne tossed in a creamy Greek yogurt and Parmesan sauce.
# Ingredient List:
→ Pasta & Vegetables
01 - 12 ounces whole-wheat penne or fusilli pasta
02 - 3 cups broccoli florets, fresh or frozen
→ Protein
03 - 2 cups shredded rotisserie chicken, white and dark meat mixed
→ Sauce
04 - 1/2 cup low-fat Greek yogurt
05 - 1/4 cup low-fat cottage cheese
06 - 1/4 cup grated Parmesan cheese, plus extra for garnish
07 - 2 tablespoons olive oil
08 - 2 cloves garlic, minced
09 - 1 tablespoon fresh lemon juice
10 - 1 teaspoon lemon zest
11 - 1/4 teaspoon red pepper flakes
12 - Salt and freshly ground black pepper to taste
→ Garnish
13 - 2 tablespoons chopped fresh parsley
14 - Extra grated Parmesan cheese
# Steps:
01 - Bring a large pot of salted water to a rolling boil. Add whole-wheat pasta and cook for 7 minutes total. At the 5-minute mark, add broccoli florets so both finish cooking simultaneously. Drain well, reserving 1/2 cup pasta water.
02 - Return the pot to medium heat and warm olive oil. Add minced garlic and red pepper flakes; sauté for 30 seconds until fragrant, stirring constantly to prevent burning.
03 - Reduce heat to medium-low. Stir in Greek yogurt, cottage cheese, lemon juice, and lemon zest. Gradually whisk in reserved pasta water, a few tablespoons at a time, until sauce achieves smooth, creamy consistency.
04 - Add shredded rotisserie chicken, cooked pasta, and broccoli to the pot. Gently toss to coat evenly. If sauce appears too thick, incorporate additional pasta water one tablespoon at a time until desired consistency.
05 - Stir in grated Parmesan and chopped parsley until fully incorporated. Season generously with salt and black pepper, adjusting to taste preferences.
06 - Divide pasta among serving bowls. Sprinkle with additional Parmesan cheese and fresh parsley. Serve immediately while hot.
