| 1 (6.5-ounce) paper package 7 Whole Grain Pilaf, such as Kashi (1 cup uncooked) | 3 tablespoons nonfat plain Greek yogurt | |
| 2 1/4 cup low-sodium chicken broth | 3 tablespoons freshly grated Parmesan cheese | |
| 1 1/2 cups small broccoli florets | 1/4 teaspoon salt | |
| 1/2 pound skinless, boneless chicken breasts | 1/4 teaspoon freshly ground pepper | |
| 3 tablespoons Italian cheese and herb cooking crme, such as Philadelphia brand |
Cook pilaf according to package directions using chicken broth.
Add broccoli and chicken to saucepan after 20 minutes of cooking; cover and continue cooking until chicken is cooked and broccoli is tender and broth is absorbed, 5 to 10 additional minutes.
Remove from heat and stir in cooking cream, yogurt, Parmesan cheese, salt, and pepper. Makes 4 servings.