A flavorful dish featuring rotisserie chicken, crisp broccoli, and penne tossed in a rich, tangy Greek yogurt sauce. Quick and easy.
# What You'll Need:
→ 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, optional
12 - Salt and freshly ground black pepper to taste
→ Garnish
13 - 2 tablespoons chopped fresh parsley
14 - Extra grated Parmesan cheese, optional
# Method:
01 - Bring a large pot of salted water to a rolling boil. Add whole-wheat pasta and cook for 7 minutes. At the 5-minute mark, add broccoli florets so both finish cooking simultaneously. Drain thoroughly, reserving 1/2 cup of pasta water.
02 - In the same pot over medium heat, warm olive oil. Add minced garlic and red pepper flakes if using; 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 incorporate reserved pasta water a few tablespoons at a time, whisking continuously until sauce achieves smooth, creamy consistency.
04 - Add shredded rotisserie chicken, cooked pasta, and broccoli to the pot. Gently toss to coat everything evenly with the sauce. Adjust consistency with additional pasta water if sauce appears too thick.
05 - Stir in grated Parmesan and chopped parsley until well combined. Season generously with salt and black pepper to taste, adjusting flavors as needed.
06 - Divide pasta among serving bowls. Sprinkle with additional grated Parmesan and fresh parsley. Serve while hot for optimal texture and flavor.
