NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz brown rice fettuccine

1 cup broccoli florets

0.25 cup plain Greek yogurt

1 tbsp grated parmesan cheese

1 tsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp onion powder

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Place the broccoli florets in a steamer basket over the boiling pasta for the final 3 minutes of cooking until they are vibrant green and tender.

• 3

  While the pasta cooks, season the chicken breast with sea salt, black pepper, and onion powder.

• 4

  Heat the extra virgin olive oil in a skillet over medium-high heat and sear the chicken until fully cooked and golden brown, then slice into thin strips.

• 5

  Reduce the skillet heat to medium-low and sauté the minced garlic for 30 seconds until fragrant.

• 6

  Whisk the Greek yogurt and grated parmesan into the skillet with a splash of the starchy pasta water to create a creamy sauce consistency.

• 7

  Drain the pasta and add it to the skillet along with the steamed broccoli and sliced chicken.

• 8

  Toss everything together until the noodles are well coated in the sauce and garnish with freshly chopped parsley before serving.