NUTRITION

SERVINGS

INGREDIENTS

1.5 oz gluten-free fettuccine

4.5 oz chicken breast

1 cup broccoli florets

0.25 cup Greek yogurt

1 tbsp parmesan cheese

1 tsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  Cook the fettuccine in a large pot of boiling salted water according to package directions, adding the broccoli florets during the last 3 minutes of cooking.

• 2

  Reserve 2 tablespoons of the starchy pasta water before draining the noodles and broccoli.

• 3

  Season the chicken breast with sea salt and black pepper on both sides.

• 4

  Heat olive oil in a skillet over medium-high heat and sear the chicken until golden and cooked through.

• 5

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

• 6

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

• 7

  Whisk together the Greek yogurt and parmesan cheese in a small bowl, adding a splash of the reserved pasta water to thin the sauce.

• 8

  Add the cooked pasta, broccoli, and yogurt mixture to the skillet, tossing gently over low heat until the sauce is creamy.

• 9

  Top the pasta with the sliced chicken and fresh parsley before serving.