NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 oz Chickpea fettuccine

1 tsp Olive oil

1 cup Broccoli florets

0.25 cup Plain non-fat Greek yogurt

1 tbsp Grated Parmesan cheese

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

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

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through, then set aside to rest.

• 4

  In the same skillet, add the minced garlic and broccoli florets with a splash of water, covering to steam for 3 minutes until vibrant green.

• 5

  In a small bowl, whisk together the Greek yogurt and grated parmesan with 2 tablespoons of hot pasta water to create a smooth sauce.

• 6

  Slice the chicken into strips and add it back to the skillet along with the drained pasta and the yogurt sauce.

• 7

  Toss everything together over low heat until the sauce is creamy and coats the noodles, then garnish with fresh parsley.