NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 oz Dry fettuccine noodles

1.5 cup Broccoli florets

1 tsp Olive oil

2 clove Garlic

1 tbsp Parmesan cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Red pepper flakes

1 tbsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F and toss the broccoli florets with half of the olive oil and a pinch of the sea salt on a baking sheet.

• 2

  Roast the broccoli for 15-20 minutes until the edges are golden and crisp-charred.

• 3

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

• 4

  While the pasta cooks, season the diced chicken breast with the remaining sea salt and black pepper.

• 5

  Heat the remaining olive oil in a large skillet over medium-high heat and sauté the chicken until cooked through and lightly browned.

• 6

  Add the minced garlic and red pepper flakes to the skillet during the last 2 minutes of cooking the chicken until fragrant.

• 7

  Drain the pasta, reserving 2 tablespoons of the cooking water, and add the noodles to the skillet with the chicken.

• 8

  Toss in the roasted broccoli and the reserved pasta water, stirring to combine all ingredients over low heat.

• 9

  Garnish the dish with grated parmesan cheese and freshly chopped parsley before serving.