NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.5 cup Whole wheat fettuccine

1.5 cup Broccoli florets

0.25 cup Plain non-fat Greek yogurt

1 tbsp Grated parmesan cheese

1 tsp Extra virgin olive oil

1 clove Garlic clove

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Fresh parsley

PREPARATION

• 1

  Cook the whole wheat fettuccine according to package directions until al dente, saving two tablespoons of the pasta water before draining.

• 2

  While the pasta cooks, steam the broccoli florets for 3-4 minutes until they are bright green and crisp-tender.

• 3

  Season the chicken breast with sea salt, black pepper, and garlic powder.

• 4

  Heat olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through, then remove and slice into strips.

• 5

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

• 6

  Stir in the Greek yogurt, parmesan cheese, and the reserved pasta water, whisking until a smooth, creamy sauce forms.

• 7

  Add the cooked pasta, steamed broccoli, and sliced chicken to the skillet, tossing gently to coat everything in the velvety sauce.

• 8

  Garnish with freshly chopped parsley and serve immediately.