NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 tsp Extra virgin olive oil

2 oz Dry whole wheat fettuccine

1 cup Broccoli florets

0.25 cup Plain Greek yogurt

2 tbsp Grated parmesan cheese

1 clove Garlic

0.25 cup Low-sodium chicken broth

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Boil a large pot of water and cook the fettuccine according to package directions, adding the broccoli florets during the final 3 minutes of boiling.

• 2

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

• 3

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

• 4

  Remove the chicken from the pan, let it rest for 2 minutes, then slice it into thin strips.

• 5

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

• 6

  Whisk in the chicken broth, Greek yogurt, and grated parmesan cheese, stirring constantly until the sauce is smooth and slightly thickened.

• 7

  Drain the pasta and broccoli, then add them to the skillet along with the sliced chicken, tossing everything to coat in the creamy sauce.

• 8

  Garnish with chopped fresh parsley before serving.