NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 oz Whole wheat fettuccine

1 cup Broccoli florets

0.25 cup Plain non-fat Greek yogurt

1 tbsp Grated parmesan cheese

1 clove Garlic

0.5 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Chopped 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, place the broccoli florets in a steamer basket over the boiling water for 4-5 minutes until tender-crisp.

• 3

  Heat the olive oil in a large skillet over medium heat, then add the diced chicken breast, sea salt, and black pepper.

• 4

  Sauté the chicken for 6-8 minutes until golden and cooked through, adding the minced garlic during the last minute of cooking.

• 5

  In a small bowl, whisk together the Greek yogurt and grated parmesan cheese with 2 tablespoons of the hot pasta water to create a smooth sauce.

• 6

  Drain the pasta and return it to the pot, then toss with the sautéed chicken, steamed broccoli, and the yogurt sauce.

• 7

  Garnish with fresh chopped parsley and serve immediately.