NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 oz whole grain fettuccine

1 cup broccoli florets

0.25 cup plain Greek yogurt

2 tbsp parmesan cheese

1 tsp extra virgin olive oil

2 cloves garlic

0.25 cup chicken bone broth

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

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

• 2

  While the pasta cooks, season the chicken breast with sea salt, black pepper, and dried oregano.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through.

• 4

  Remove the chicken from the skillet to rest for 3 minutes, then slice it into thin strips.

• 5

  In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant, then pour in the chicken bone broth to deglaze the pan.

• 6

  Add the broccoli florets to the skillet, cover with a lid, and steam for 3 minutes until tender-crisp.

• 7

  Reduce the heat to low and whisk in the Greek yogurt and parmesan cheese until a smooth, velvety sauce forms.

• 8

  Toss the cooked pasta and sliced chicken into the skillet, coating everything thoroughly in the garlic-parmesan sauce before serving.