NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1.5 oz Whole wheat fettuccine

1 cup Broccoli florets

0.25 cup Plain 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 tbsp Fresh parsley

PREPARATION

• 1

  Cook the whole wheat fettuccine in a large pot of boiling water according to package directions until al dente.

• 2

  Reserve 0.25 cup of the pasta cooking water before draining the noodles.

• 3

  While the pasta cooks, steam the broccoli florets until tender-crisp and bright green.

• 4

  Season the chicken breast with sea salt and black pepper, then sauté in a pan with olive oil over medium heat until cooked through.

• 5

  Add the minced garlic to the pan with the chicken and cook for 1 minute until fragrant.

• 6

  In a small bowl, whisk together the Greek yogurt and grated parmesan cheese.

• 7

  Lower the heat and add the cooked pasta, steamed broccoli, and yogurt mixture to the pan with the chicken.

• 8

  Gradually stir in the reserved pasta water until a smooth, creamy sauce coats the noodles.

• 9

  Garnish with fresh parsley and serve immediately.