Ingredients

The following ingredients have 6 Servings
  • 1 pound chicken breasts or tenders
  • salt and pepper (to taste)
  • 16 ounces small pasta (like farfalle or rotini)
  • 1 cup small broccoli florets
  • 1 cup diced cucumber
  • 1 pint grape tomatoes (halved or quartered)
  • 1/2 cup mayonnaise
  • 1/2 cup plain Greek yogurt (or sour cream)
  • 1/2 cup grated Parmesan cheese
  • 3 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon olive oil
  • 1 garlic clove (minced)
  • ½ teaspoon black pepper
  • ½ teaspoon kosher salt

Instruction

  • Heat a tablespoon of olive oil in a large skillet over medium heat. Season chicken with salt and pepper and add to the skillet. Cook for about 4 minutes per side (2-3 for tenders), or until no longer pink. Set aside to cool before slicing. *Note - if chicken pieces are especially thick, lightly pound the thick end to make even.
  • Meanwhile, cook pasta to al dente according to package directions. Rinse and set aside to cool.
  • In a blender, add dressing ingredients and pulse until thoroughly combined. Set aside.
  • In a large bowl, toss pasta with half of the dressing. Add chicken and veggies and toss with remaining dressing. Season with salt and black pepper if needed.