NUTRITION

SERVINGS

INGREDIENTS

1.5 oz whole wheat fettuccine

4 oz chicken breast

1 cup broccoli florets

1 tsp extra virgin olive oil

1 clove garlic

0.25 cup plain Greek yogurt

1 tbsp parmesan cheese

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 pot to steam until tender-crisp, then drain both.

• 3

  Slice the chicken breast into bite-sized strips and season with sea salt and black pepper.

• 4

  Heat olive oil in a large skillet over medium-high heat and sauté the chicken until golden and cooked through.

• 5

  Reduce heat to low, add the minced garlic to the skillet, and cook for 1 minute until fragrant.

• 6

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

• 7

  Remove the skillet from heat and toss in the cooked pasta, broccoli, and the yogurt mixture, adding a splash of pasta water if needed to reach a creamy consistency.

• 8

  Garnish with freshly chopped parsley and serve immediately.