NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz fettuccine pasta

0.25 cup plain non-fat Greek yogurt

2 tbsp grated parmesan cheese

2 clove garlic

0.5 tbsp extra virgin olive oil

1 cup broccoli florets

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 instructions until al dente.

• 2

  Place the broccoli florets in a steamer basket over the boiling pasta for the final 3 minutes of cooking until tender-crisp.

• 3

  Season the chicken breast with half of the sea salt and black pepper.

• 4

  Heat the olive oil in a skillet over medium-high heat and sear the chicken for 5-7 minutes per side until cooked through and golden.

• 5

  Remove the chicken from the skillet to rest, then reduce the heat to low and sauté the minced garlic for 30 seconds.

• 6

  In a small bowl, whisk together the Greek yogurt, parmesan cheese, and the remaining salt and pepper.

• 7

  Drain the pasta, reserving 2 tablespoons of pasta water, and add both to the skillet along with the yogurt mixture and broccoli.

• 8

  Toss everything together over low heat until the sauce is creamy and coats the pasta evenly.

• 9

  Slice the chicken into strips, place over the pasta, and garnish with freshly chopped parsley.