NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz whole wheat fettuccine

1 tsp olive oil

2 cloves garlic

0.25 cup non-fat Greek yogurt

2 tbsp grated parmesan cheese

1 cup broccoli florets

0.25 cup low-sodium chicken broth

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

  During the last 3 minutes of pasta cooking, add the broccoli florets to the same pot to steam them until tender-crisp, then drain everything and set aside.

• 3

  Season the chicken breast with sea salt and black pepper.

• 4

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

• 5

  Remove the chicken from the skillet, let it rest for 2 minutes, then slice it into thin strips.

• 6

  In the same skillet, reduce heat to low and add the minced garlic, sautéing for 30 seconds until fragrant.

• 7

  Whisk together the Greek yogurt, chicken broth, and parmesan cheese in a small bowl, then pour the mixture into the skillet with the garlic.

• 8

  Stir the sauce constantly over low heat until the cheese is melted and the sauce is smooth, being careful not to let it boil.

• 9

  Add the cooked pasta, broccoli, and sliced chicken back into the skillet and toss well to coat everything in the creamy sauce.

• 10

  Garnish with fresh parsley and serve immediately.