NUTRITION

SERVINGS

INGREDIENTS

4 oz boneless skinless chicken breast

1.5 oz dry fettuccine pasta

0.25 cup non-fat Greek yogurt

1 tbsp grated parmesan cheese

0.5 cup broccoli florets

1 tsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

2 tbsp reserved pasta water

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook fettuccine according to package directions until al dente, reserving 2 tablespoons of pasta water before draining.

• 2

  While pasta cooks, season chicken breast with sea salt and black pepper, then grill or sauté in a pan with olive oil until cooked through and golden brown.

• 3

  Slice the cooked chicken into thin strips and steam the broccoli florets until bright green and tender-crisp.

• 4

  In the same pan used for chicken, sauté minced garlic over low heat for 30 seconds until fragrant.

• 5

  Whisk together the Greek yogurt, grated parmesan, and reserved pasta water in the pan over very low heat to create a smooth, creamy sauce.

• 6

  Fold the cooked pasta, steamed broccoli, and sliced chicken into the sauce, tossing gently to coat every strand.

• 7

  Garnish with fresh parsley and an extra crack of black pepper before serving warm.