NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz whole wheat fettuccine

1 cup broccoli florets

0.25 cup plain non-fat 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

1 tbsp fresh parsley

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the whole wheat fettuccine according to package directions.

• 2

  Add the broccoli florets to the pasta water during the last 3 minutes of cooking, then drain both, reserving 0.25 cup of the starchy pasta water.

• 3

  Season the chicken breast evenly with sea salt and black pepper.

• 4

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

• 5

  Remove the chicken from the pan and let it rest for a few minutes before slicing into thin strips.

• 6

  In the same skillet, reduce the heat to low and sauté the minced garlic for about 30 seconds until it becomes fragrant.

• 7

  Whisk the Greek yogurt, grated parmesan, and the reserved pasta water into the skillet until a smooth, creamy sauce forms.

• 8

  Add the cooked pasta, broccoli, and sliced chicken back into the skillet, tossing gently to coat everything in the sauce.

• 9

  Garnish with freshly chopped parsley and serve immediately.