NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1.5 oz Brown rice fettuccine

0.5 tbsp Ghee

2 tbsp Parmesan cheese

0.25 cup Non-fat Greek yogurt

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Broccoli florets

1 tsp Fresh parsley

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the brown rice fettuccine according to package directions until al dente.

• 2

  Reserve 0.25 cup of the starchy pasta water before draining the noodles.

• 3

  Season the chicken breast with sea salt and black pepper, then sear in a skillet with ghee over medium-high heat until golden and cooked through.

• 4

  Remove the chicken from the skillet to rest, then slice into thin strips.

• 5

  In the same skillet, sauté the minced garlic for 30 seconds until fragrant, then reduce heat to low.

• 6

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

• 7

  Steam the broccoli florets until tender-crisp.

• 8

  Toss the cooked pasta, sliced chicken, and broccoli into the sauce until well-coated.

• 9

  Garnish with fresh parsley and serve immediately.