NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 oz Whole wheat fettuccine

1 cup Broccoli florets

1 tsp Olive oil

2 cloves Garlic

2 tbsp Plain nonfat Greek yogurt

1 tbsp Grated Parmesan cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Bring a large 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 blanch them until they are bright green.

• 3

  While the pasta cooks, heat olive oil in a large skillet over medium heat and sauté the chicken breast pieces until golden and cooked through.

• 4

  Add the minced garlic to the skillet with the chicken and cook for 1 minute until fragrant.

• 5

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

• 6

  In a small bowl, whisk together the Greek yogurt and Parmesan cheese with a splash of the reserved pasta water to create a smooth sauce.

• 7

  Turn off the heat on the skillet, then add the drained pasta and broccoli and pour the yogurt mixture over the top.

• 8

  Toss everything together gently, adding more pasta water if needed for creaminess, and season with sea salt and black pepper.

• 9

  Garnish with fresh parsley and serve immediately.