NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz whole grain fettuccine

1 cup broccoli florets

0.25 cup plain non-fat Greek yogurt

1 tbsp grated Parmesan cheese

1 tsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the whole grain fettuccine according to the package instructions until al dente.

• 2

  While the pasta is cooking, steam the broccoli florets in a steamer basket over boiling water for about 4-5 minutes until they are bright green and tender.

• 3

  Slice the chicken breast into thin strips and season evenly with sea salt, black pepper, and dried oregano.

• 4

  Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat and sauté the chicken and minced garlic until the chicken is golden brown and cooked through.

• 5

  Reserve two tablespoons of the pasta cooking water before draining the fettuccine.

• 6

  In a small bowl, whisk together the plain Greek yogurt, grated Parmesan cheese, and the reserved pasta water until the sauce is smooth and creamy.

• 7

  Add the cooked pasta and steamed broccoli to the skillet with the chicken, then pour the yogurt sauce over the top and toss gently until every strand is coated.