NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1.5 oz Fettuccine pasta

0.25 cup Plain Greek yogurt

1 tbsp Grated parmesan cheese

1 tsp Extra virgin olive oil

1 cup Broccoli florets

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente, reserving 0.25 cup of pasta water before draining.

• 2

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

• 3

  Heat the olive oil in a skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until golden and cooked through, then let it rest before slicing.

• 4

  Steam the broccoli florets in a steamer basket over boiling water for 4 to 5 minutes until tender-crisp and bright green.

• 5

  In a small bowl, whisk together the Greek yogurt, grated parmesan, minced garlic, and the remaining salt and pepper.

• 6

  Return the drained pasta to the pot over low heat, then stir in the yogurt mixture and the reserved pasta water until a smooth, creamy sauce forms.

• 7

  Slice the chicken into strips and toss it into the pasta along with the steamed broccoli, serving immediately while hot.