NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 oz Whole wheat fettuccine

0.25 cup Non-fat Greek yogurt

1 tbsp Parmesan cheese

1 tsp Olive oil

0.5 cup Broccoli florets

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  While the pasta cooks, season the chicken breast strips with garlic powder, sea salt, and black pepper.

• 3

  Heat olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through, about 5-7 minutes.

• 4

  Add the broccoli florets and minced garlic to the skillet during the last 3 minutes of cooking the chicken, sautéing until the broccoli is bright green.

• 5

  Before draining the pasta, reserve 2 tablespoons of the starchy pasta cooking water to help emulsify the sauce.

• 6

  In a small bowl, whisk together the non-fat Greek yogurt and parmesan cheese until the mixture is completely smooth.

• 7

  Reduce the skillet heat to low, add the cooked pasta and reserved water, then stir in the yogurt mixture until a creamy sauce forms.

• 8

  Garnish the dish with freshly chopped parsley and serve immediately while the sauce is warm and silky.