NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup fettuccine pasta

2 clove garlic cloves

2 tbsp parmesan cheese

0.25 cup plain non-fat greek yogurt

1 tsp extra virgin olive oil

1 cup broccoli florets

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Season the chicken breast evenly on both sides with sea salt and black pepper.

• 2

  Heat the extra virgin olive oil in a non-stick skillet over medium heat and cook the chicken for 6-7 minutes per side until golden brown and cooked through.

• 3

  While the chicken cooks, steam the broccoli florets until they are tender-crisp and vibrant green.

• 4

  Cook the fettuccine in boiling water according to package directions, drain, and set aside.

• 5

  In a small mixing bowl, whisk together the Greek yogurt, grated parmesan cheese, and minced garlic until smooth.

• 6

  Slice the cooked chicken into thin strips.

• 7

  Lower the skillet heat to low, add the cooked pasta, steamed broccoli, and chicken back into the pan.

• 8

  Pour the yogurt-parmesan mixture over the ingredients and toss gently for 1 minute until the sauce is warm and coats everything evenly.

• 9

  Garnish with freshly chopped parsley and serve immediately.