NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 oz dry fettuccine pasta

1 cup broccoli florets

0.25 cup non-fat Greek yogurt

2 tbsp grated parmesan cheese

1 tsp olive oil

2 cloves garlic

0.25 cup low-sodium chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente.

• 2

  While pasta cooks, add the broccoli florets to a steamer basket over the pasta water for the last 3 minutes of cooking until tender-crisp.

• 3

  Season the chicken breast with sea salt and black pepper.

• 4

  Heat olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through, about 5-6 minutes per side.

• 5

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

• 6

  In the same skillet, reduce heat to medium and add minced garlic, cooking for 1 minute until fragrant.

• 7

  Whisk in the chicken broth, scraping up any browned bits from the bottom of the pan.

• 8

  Remove skillet from heat and whisk in the Greek yogurt and parmesan cheese until a smooth, creamy sauce forms.

• 9

  Add the cooked pasta, steamed broccoli, and sliced chicken back into the skillet, tossing gently to coat everything in the sauce.

• 10

  Garnish with fresh parsley and serve immediately.