NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1.5 oz Whole wheat fettuccine

0.5 tbsp Extra virgin olive oil

2 cloves Garlic

2 tbsp Non-fat Greek yogurt

1.5 tbsp Grated Parmesan cheese

1 cup Broccoli florets

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Reserve 0.25 cup of the starchy pasta water before draining the noodles and set aside.

• 3

  Season the chicken breast with half of the sea salt and black pepper, then sauté in a large skillet with olive oil over medium-high heat until golden and cooked through.

• 4

  Remove the chicken from the skillet and add the minced garlic, cooking for 30 seconds until fragrant, then add the broccoli florets with a splash of water to steam for 3 minutes.

• 5

  In a small bowl, whisk together the Greek yogurt, grated Parmesan, and reserved pasta water until a smooth, creamy consistency is reached.

• 6

  Return the chicken and pasta to the skillet with the broccoli, pour the yogurt sauce over the top, and toss gently over low heat until the sauce is velvety and coats every strand.

• 7

  Garnish with fresh parsley and the remaining salt and pepper before serving immediately.