NUTRITION

SERVINGS

INGREDIENTS

4 oz boneless skinless chicken breast

1.5 oz whole wheat fettuccine

1 cup broccoli florets

0.25 cup plain Greek yogurt

1 tbsp grated parmesan cheese

1 tsp minced garlic

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup reserved pasta water

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the fettuccine according to package directions until al dente.

• 2

  While the pasta cooks, heat olive oil in a skillet over medium heat and sear the chicken breast until golden and cooked through.

• 3

  Steam the broccoli florets until tender-crisp and bright green.

• 4

  In a small bowl, whisk together the Greek yogurt, parmesan cheese, minced garlic, sea salt, and black pepper.

• 5

  Reserve a portion of the pasta water before draining the noodles, then return the noodles to the pot.

• 6

  Stir the yogurt mixture and reserved pasta water into the noodles over low heat until a creamy sauce forms.

• 7

  Slice the chicken and toss it into the pasta along with the broccoli before serving.