NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1 cup Cauliflower Florets

1 oz dry Whole Wheat Fettuccine

2 oz Nonfat Greek Yogurt

1 tsp Olive Oil

2 cloves Garlic

1/4 medium Onion

Salt and Black Pepper, to taste

PREPARATION

• 1

  Bring a pot of water to a boil and cook the whole wheat fettuccine as per the package instructions until al dente. Drain and set aside.

• 2

  Season the chicken breast with salt and black pepper. In a skillet, heat the olive oil over medium heat and sauté the chicken until it is cooked through and lightly browned, about 5-6 minutes per side. Remove from skillet and slice into strips.

• 3

  In the same skillet, add a bit more olive oil if needed and sauté the minced garlic and chopped onion until softened and fragrant.

• 4

  Add the cauliflower florets to the skillet and cook for 4-5 minutes until they start to soften.

• 5

  Transfer the cooked cauliflower, garlic, and onion to a blender. Add the nonfat Greek yogurt and blend until smooth to form a creamy sauce. If needed, add a splash of water or chicken broth to achieve a smoother consistency.

• 6

  Return the sauce to the skillet and gently warm over low heat. Taste and adjust seasoning with salt and pepper.

• 7

  Toss the cooked fettuccine with the creamy cauliflower sauce, then top with the sliced chicken breast.

• 8

  Serve immediately and enjoy your healthy, protein-packed meal.