Preheat oven to 425 F.

Bake about 2 pounds of skinless, boneless chicken breasts (4 to 5) on a baking sheet lined with parchment paper for 25 minutes or until the internal temperature of the chicken has reached at least 165 F when checked with a meat thermometer. Let the chicken breasts cool off for a few minutes before slicing to avoid burning yourself.

At the same time, cook 2 cups of penne pasta in a large pot according to the package directions. Add 3 cups of frozen broccoli to the boiling water for two minutes before draining the pasta. Once the pasta is done cooking, drain the pasta and broccoli. You can do a taste test; the pasta should be soft yet still somewhat firm. Rinse the pasta and broccoli with running cold water until completely cooled.

Slice the chicken breasts into 1/2-inch thick slices (slices, not strips).

In the same pot, over low heat, stir together 1/2 cup pesto, 2/3 cup fat-free plain Greek yogurt, and 1 tsp garlic powder until well combined.

Gently stir in the chicken.

Add the pasta and broccoli, then the parmesan cheese, and gently stir until well combined. Do NOT over-stir. Be gentle.

Divide into 4 separate containers. Wait until the meal has completely cooled off before sealing the lid. You can top it with some chopped basil or green onion.

Alternatively, the sauce mix could be poured onto your raw cooked penne pasta into your containers, allowing for firmer pasta when reheated. Stir everything together after reheating.

It can be stored in the fridge for about a week. In the freezer for up to 3 months.

You can browse the Tips and Tricks and Variations sections above for more info on this wonderful recipe.