NUTRITION

SERVINGS

INGREDIENTS

3.75 oz Chicken breast

1.5 oz Dry whole wheat fettuccine

1 cup Broccoli florets

0.25 cup Nonfat Greek yogurt

1 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 tsp Lemon juice

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the whole wheat fettuccine according to package directions.

• 2

  During the last 3 minutes of pasta cooking, add the broccoli florets to the boiling water to blanch them until tender-crisp.

• 3

  Reserve 0.25 cup of the starchy pasta water, then drain the pasta and broccoli.

• 4

  Slice the chicken breast into bite-sized strips and season with sea salt and black pepper.

• 5

  Heat the olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through.

• 6

  Reduce the heat to low, add the minced garlic, and cook for 30 seconds until fragrant.

• 7

  In a small bowl, whisk together the Greek yogurt, parmesan cheese, and lemon juice.

• 8

  Add the cooked pasta, broccoli, and yogurt mixture to the skillet with the chicken.

• 9

  Toss everything together, gradually adding the reserved pasta water 1 tablespoon at a time until a creamy sauce coats the noodles.

• 10

  Serve immediately while warm.