NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1 oz Fettuccine pasta

1 cup Broccoli florets

0.25 cup Plain Greek yogurt

1.5 tbsp Grated Parmesan cheese

1 tsp Extra virgin olive oil

2 cloves Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Onion powder

1 tbsp Fresh parsley

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the fettuccine according to package directions until al dente, reserving 1/4 cup of pasta water before draining.

• 2

  While pasta cooks, season the chicken breast with sea salt, black pepper, and onion powder.

• 3

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

• 4

  Remove chicken from the skillet to rest, then add the minced garlic to the same pan, sautéing for 30 seconds until fragrant.

• 5

  Steam the broccoli florets until tender-crisp, about 3-4 minutes.

• 6

  In a small bowl, whisk together the Greek yogurt, grated parmesan, and the reserved warm pasta water until smooth.

• 7

  Slice the chicken into strips and add it back to the skillet along with the cooked pasta, steamed broccoli, and the yogurt sauce.

• 8

  Toss everything together over low heat until the sauce is creamy and coats the pasta evenly, then garnish with fresh parsley.