NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.75 cup Cooked fettuccine pasta

1 cup Broccoli florets

0.25 cup Plain Greek yogurt

2 tbsp Grated parmesan cheese

1 tsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

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

  During the last 3 minutes of pasta cooking, add the broccoli florets to the same pot to steam them until tender-crisp.

• 3

  Reserve 0.25 cup of the starchy pasta water, then drain the pasta and broccoli.

• 4

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

• 5

  In a small bowl, whisk together the Greek yogurt and grated parmesan cheese until smooth.

• 6

  Lower the skillet heat to low, add the pasta, broccoli, and yogurt mixture, tossing continuously while adding splashes of reserved pasta water to create a creamy sauce.

• 7

  Season with sea salt and black pepper, then garnish with chopped fresh parsley before serving.