NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 oz Fettuccine pasta

1 cup Broccoli florets

0.25 cup Plain Greek yogurt

2 tbsp Parmesan cheese

1 tsp Olive oil

1 clove Garlic

1 tbsp Nutritional yeast

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

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

• 2

  Add the broccoli florets to the pasta water during the last 3 minutes of cooking to blanch them.

• 3

  Drain the pasta and broccoli, reserving 0.25 cup of the starchy cooking liquid.

• 4

  Season the chicken breast with sea salt and black pepper, then sauté in olive oil over medium-high heat until golden and cooked through.

• 5

  Remove the chicken from the pan and slice into thin strips.

• 6

  In the same pan over low heat, whisk together the Greek yogurt, parmesan, minced garlic, nutritional yeast, and the reserved pasta water.

• 7

  Toss the cooked pasta, broccoli, and chicken into the pan until every strand is coated in the creamy sauce.

• 8

  Garnish with finely chopped fresh parsley and serve immediately.