NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 oz Whole wheat fettuccine

1 cup Broccoli florets

2 tbsp Plain nonfat 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

2 tbsp Reserved pasta water

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions, adding the broccoli florets for the final 3 minutes of cooking.

• 2

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

• 3

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

• 4

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

• 5

  In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.

• 6

  Before draining the pasta, reserve 2 tablespoons of the starchy pasta water.

• 7

  In a small bowl, whisk together the Greek yogurt, grated parmesan, and the reserved pasta water until smooth.

• 8

  Drain the pasta and broccoli, then return them to the skillet with the garlic.

• 9

  Add the sliced chicken and the yogurt sauce to the skillet, tossing gently over low heat until the sauce is creamy and coats the noodles evenly.