NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1 oz Dry fettuccine pasta

1 cup Broccoli florets

0.25 cup Plain Greek yogurt

2 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 Low sodium chicken broth

PREPARATION

• 1

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

• 2

  Season the chicken breast with half of the sea salt and black pepper.

• 3

  Heat olive oil in a skillet over medium heat and sear the chicken until golden and cooked through, then remove and let it rest.

• 4

  In the same skillet, add the minced garlic and broccoli florets with the chicken broth, covering for 2 minutes until the broccoli is tender-crisp.

• 5

  Whisk together the Greek yogurt and parmesan cheese in a small bowl until smooth.

• 6

  Turn the skillet heat to low and stir in the yogurt mixture and cooked pasta, tossing gently until the sauce is velvety and coats the pasta.

• 7

  Slice the rested chicken breast and serve it over the pasta, finishing with the remaining salt and pepper.