NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz whole wheat fettuccine

0.25 cup plain greek yogurt

2 tbsp parmesan cheese

1 cup broccoli florets

1 tsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp nutmeg

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  While pasta cooks, heat olive oil in a large skillet over medium heat and sauté the diced chicken breast until golden and cooked through.

• 3

  Add the broccoli florets to the skillet during the last 3 minutes of chicken cooking, adding a splash of water and covering to steam until tender.

• 4

  In a small bowl, whisk together the Greek yogurt, grated parmesan, minced garlic, sea salt, black pepper, and nutmeg.

• 5

  Drain the pasta, reserving 0.25 cup of pasta water, then return the pasta to the pot.

• 6

  Fold the chicken, broccoli, and yogurt mixture into the pasta, adding reserved water as needed to reach a smooth, creamy consistency.

• 7

  Garnish with fresh parsley and serve immediately.