NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz whole wheat fettuccine

1 cup broccoli florets

0.25 cup plain non-fat Greek yogurt

1 tbsp grated parmesan cheese

1 clove garlic

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the fettuccine according to package directions, adding the broccoli florets during the last 3 minutes of cooking.

• 2

  Reserve 2 tablespoons of the starchy pasta water, then drain the pasta and broccoli.

• 3

  While the pasta cooks, season the chicken breast on both sides with sea salt and black pepper.

• 4

  Heat the extra virgin olive oil in a skillet over medium-high heat and sear the chicken for 5 to 6 minutes per side until golden and cooked through.

• 5

  Remove the chicken from the pan and let it rest for 3 minutes before slicing it into thin strips.

• 6

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

• 7

  Whisk in the Greek yogurt, parmesan cheese, and reserved pasta water to create a smooth, creamy sauce without curdling the yogurt.

• 8

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