NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz whole wheat fettuccine

1.5 cup broccoli florets

0.25 cup plain non-fat greek yogurt

2 tbsp grated parmesan cheese

0.5 tbsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Place the broccoli florets on the baking sheet, drizzle with half of the olive oil, and season with a pinch of salt and pepper.

• 3

  Roast the broccoli for 15-18 minutes until the edges are slightly charred and tender.

• 4

  While broccoli roasts, bring a pot of salted water to a boil and cook the fettuccine according to package instructions, reserving 0.25 cup of pasta water before draining.

• 5

  Season the chicken breast with the remaining salt and pepper, then sear in a pan with the remaining olive oil over medium-high heat for 5-6 minutes per side until cooked through.

• 6

  Remove chicken from the pan, let it rest for 2 minutes, then slice into thin strips.

• 7

  In the same pan over low heat, add the minced garlic and sauté for 30 seconds until fragrant.

• 8

  Whisk in the Greek yogurt, parmesan cheese, and the reserved pasta water until a smooth, creamy sauce forms.

• 9

  Add the cooked pasta, roasted broccoli, and sliced chicken to the pan, tossing gently to coat everything in the sauce.

• 10

  Garnish with freshly chopped parsley and serve immediately.