NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz brown rice fettuccine

1 tbsp grass-fed butter

2 tbsp grated parmesan cheese

1 cup broccoli florets

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup unsweetened almond milk

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

  During the last 3 minutes of pasta cooking, add the broccoli florets to the pot to steam until vibrant green and tender.

• 3

  Season the chicken breast with sea salt and black pepper, then sear in a large skillet over medium-high heat until golden and cooked through.

• 4

  Remove chicken from the skillet and set aside; lower the heat to medium and melt the grass-fed butter in the same pan.

• 5

  Add the minced garlic to the butter, sautéing for 1 minute until fragrant, then whisk in the almond milk and parmesan cheese.

• 6

  Drain the pasta and broccoli, reserving a splash of pasta water, then toss them into the skillet with the sauce and chicken.

• 7

  Stir until the sauce coats every strand of pasta, adding reserved water if needed, and garnish with fresh parsley before serving.