NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1 oz Brown rice fettuccine

1 cup Broccoli florets

0.25 cup Plain non-fat Greek yogurt

2 tbsp Grated parmesan cheese

0.5 tbsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Cook the brown rice fettuccine according to package directions, reserving 2 tablespoons of the starchy cooking water before draining.

• 2

  While the pasta cooks, steam the broccoli florets in a steamer basket until they are bright green and tender-crisp.

• 3

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

• 4

  In a small bowl, whisk together the Greek yogurt, grated parmesan, and minced garlic with the reserved pasta water until the mixture is smooth.

• 5

  Reduce the heat to low, then add the cooked pasta and steamed broccoli to the pan with the chicken.

• 6

  Pour the yogurt sauce over the mixture and toss gently until the sauce is creamy and coats the noodles, then garnish with fresh parsley.