NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz whole wheat fettuccine

0.25 cup plain non-fat Greek yogurt

2 tbsp grated parmesan cheese

2 cloves garlic

1 cup broccoli florets

1 tsp extra virgin olive oil

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 boiling water to blanch them until tender-crisp.

• 3

  Reserve 0.25 cup of the starchy pasta water, then drain the pasta and broccoli.

• 4

  While the pasta cooks, slice the chicken breast into bite-sized strips and season with sea salt and black pepper.

• 5

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

• 6

  Add the minced garlic to the skillet and cook for 1 minute until fragrant, then reduce the heat to low.

• 7

  In a small bowl, whisk together the Greek yogurt and grated parmesan cheese.

• 8

  Add the cooked pasta, broccoli, and yogurt mixture to the skillet with the chicken.

• 9

  Slowly stir in the reserved pasta water 1 tablespoon at a time until a creamy sauce forms and coats the noodles.

• 10

  Garnish with fresh chopped parsley and serve immediately.