NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Whole wheat fettuccine

5 oz Chicken breast

1 tsp Olive oil

1 clove Garlic

0.5 cup Broccoli florets

2 tbsp Greek yogurt

1 tbsp Parmesan cheese

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 whole wheat fettuccine according to package directions until al dente.

• 2

  While the pasta cooks, season the chicken breast with half of the sea salt and black pepper.

• 3

  Heat the olive oil in a skillet over medium-high heat and sear the chicken for 5-6 minutes per side until cooked through, then set aside to rest before slicing.

• 4

  Steam the broccoli florets in a steamer basket or microwave with a splash of water until tender-crisp.

• 5

  In the same skillet used for the chicken, reduce heat to low and sauté the minced garlic for 30 seconds until fragrant.

• 6

  Whisk together the Greek yogurt, grated parmesan, remaining salt, pepper, and 2 tablespoons of the hot pasta water in a small bowl.

• 7

  Drain the pasta and return it to the skillet, tossing with the yogurt sauce, steamed broccoli, and sliced chicken.

• 8

  Garnish with fresh chopped parsley and serve immediately.