NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1.25 oz Whole wheat fettuccine

0.25 cup Plain nonfat Greek yogurt

2 tbsp Grated parmesan cheese

1 tsp Extra virgin olive oil

1 cup Broccoli florets

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

  Reserve 0.25 cup of the pasta cooking water before draining the noodles.

• 3

  While pasta cooks, season the chicken breast with half of the salt and pepper.

• 4

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through, about 5-6 minutes per side.

• 5

  Remove chicken from the skillet, let it rest for 2 minutes, then slice into thin strips.

• 6

  In the same skillet, add the minced garlic and broccoli florets with a splash of water, covering to steam for 3 minutes until vibrant green.

• 7

  Lower the heat to medium-low and whisk in the Greek yogurt, parmesan cheese, and reserved pasta water until a smooth sauce forms.

• 8

  Return the cooked pasta and sliced chicken to the skillet, tossing everything together until the sauce is creamy and coats every strand.

• 9

  Season with the remaining salt and pepper, then garnish with fresh chopped parsley before serving.