NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz fettuccine

0.25 cup Greek yogurt

2 tbsp parmesan cheese

1 tsp olive oil

2 cloves garlic

1 cup broccoli florets

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Add the broccoli florets to the pasta water during the last 3 minutes of cooking to steam them tender.

• 3

  While the pasta cooks, 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.

• 5

  Remove the chicken from the skillet and set aside; add the minced garlic to the same skillet and sauté for 30 seconds until fragrant.

• 6

  Reduce the heat to low and whisk in the Greek yogurt, parmesan cheese, and 2 tablespoons of the starchy pasta water to create a smooth sauce.

• 7

  Drain the pasta and broccoli, then toss them into the skillet with the chicken until everything is well coated in the creamy sauce.

• 8

  Garnish with freshly chopped parsley and serve immediately.