• Cook both frozen green peas and frozen broccoli in microwave for about 3 minutes. Set aside
  ¾ cup frozen or fresh peas, 500 g - bag of frozen broccoli
• Cook penne pasta, in a large pot of water, as per package directions. Drain and set aside.
  450 g pkg of dry penne pasta
• Cook chicken on stove top, in large skillet, over medium-high heat, until done (no longer pink and internal temperature is 165 degrees F). Cut into bite-sized pieces (½ inch cubes). Set aside. *you could use a dutch oven instead. Set aside.
  1.25 lbs boneless, skinlesss chicken breast
• In large pot, heat olive oil over medium heat. When hot, add red onions, stirring often, until onions are softened, about 4-5 minutes.
  1 tablespoon olive oil, ½ red onion, thinly sliced
• Add chicken and Italian seasoning.
  2 teaspoon Italian seasoning
• Add reserved pasta water, stirring the entire time. Then add yogurt, garlic. salt and condensed milk. Add cornstarch and cook on med- low heat until it starts to thicken.
  1 teaspoon garlic minced, 1 ½ cups reserved pasta water, ½ teaspoon salt, ¾ cup 0% fat yogurt, 1 ½ tablespoon sweetened condensed milk, 1 tablespoon cornstarch
• Remove from heat, add in sour cream, lemon zest, lemon juice. If it's not thick enough (consistency of gravy) return to medium low heat and gradually add a little more cornstarch, cooking until thickened.
  ½ cup light sour cream, 1 teaspoon lemon zest, 2 tablespoon fresh lemon juice
• Add cooked peas and broccoli. Stir gently to combine.

Garnish

• Garnish with lemon wedges, and low-fat or fat-free parmesan cheese (optional)
  lemon wedges, black pepper, parmesan cheese (light)