NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 oz Dry fettuccine pasta

1 cup Broccoli florets

0.25 cup Plain non-fat Greek yogurt

1 tbsp Grated parmesan cheese

1 tsp Extra virgin olive oil

1 clove Garlic

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

  During the final 3 minutes of the pasta's cook time, add the broccoli florets into the boiling water to steam until tender-crisp.

• 3

  While the pasta is boiling, season the chicken breast with sea salt and black pepper.

• 4

  Heat the olive oil in a skillet over medium-high heat and sear the chicken until golden brown and cooked through, then remove from the pan and slice into thin strips.

• 5

  Reduce the skillet heat to low and add the minced garlic, cooking for 30 seconds until fragrant.

• 6

  Whisk the Greek yogurt and grated parmesan into the skillet with 2 tablespoons of the starchy pasta water to create a smooth, creamy sauce.

• 7

  Drain the pasta and broccoli, then toss them into the skillet with the sauce until thoroughly coated.

• 8

  Top the pasta with the sliced chicken and garnish with chopped fresh parsley before serving.