NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1.25 oz Whole wheat fettuccine

1 cup Broccoli florets

0.5 tbsp Extra virgin olive oil

2 clove Garlic

2 tbsp Plain Greek yogurt

1.5 tbsp Grated parmesan cheese

0.25 cup Low-sodium chicken broth

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

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

  While the pasta cooks, season the diced chicken breast with sea salt, black pepper, and dried oregano.

• 3

  Heat olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through, about 5-7 minutes.

• 4

  Add the broccoli florets to the skillet during the last 3 minutes of chicken cooking, adding a splash of water and covering to steam them until tender-crisp.

• 5

  Remove the chicken and broccoli from the pan; lower the heat to medium and add the minced garlic, sautéing for 30 seconds until fragrant.

• 6

  Whisk in the chicken broth, Greek yogurt, and grated parmesan cheese, stirring constantly until the sauce is smooth and slightly thickened.

• 7

  Toss the cooked fettuccine, chicken, and broccoli into the skillet with the sauce, coating everything evenly before serving.