NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz dry fettuccine pasta

1 cup broccoli florets

1 tsp olive oil

1 clove garlic

1 tbsp plain Greek yogurt

1 tbsp parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the 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 until tender-crisp.

• 3

  While the pasta is cooking, season the chicken breast with sea salt and black pepper.

• 4

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

• 5

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

• 6

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

• 7

  Whisk in the Greek yogurt, parmesan cheese, and 2 tablespoons of the starchy pasta water to create a smooth, creamy sauce.

• 8

  Drain the pasta and broccoli, then toss them into the skillet with the sauce and sliced chicken until well-coated.

• 9

  Garnish with chopped fresh parsley and serve immediately.