NUTRITION

SERVINGS

INGREDIENTS

7 oz boneless skinless chicken thighs

2 oz dry fettuccine

1.5 cups broccoli florets

0.5 tbsp grass-fed butter

2 cloves garlic

2 tbsp heavy cream

3 tbsp grated parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp onion powder

1 tsp fresh parsley

PREPARATION

• 1

  Bring a large pot of salted water to a boil; cook the fettuccine until al dente and steam the broccoli florets in a basket over the pasta water for the last 3 minutes.

• 2

  While the pasta cooks, season the chicken thighs evenly with sea salt, black pepper, and onion powder.

• 3

  Heat the grass-fed butter in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through, about 5-6 minutes per side.

• 4

  Remove the chicken from the skillet to rest for 2 minutes, then slice into bite-sized strips.

• 5

  In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant, then whisk in the heavy cream and simmer for 2 minutes.

• 6

  Stir in the grated parmesan cheese until the sauce is smooth and thickened, then fold in the steamed broccoli and sliced chicken.

• 7

  Toss the cooked fettuccine into the skillet with the sauce, adding a splash of reserved pasta water if needed to reach your desired consistency.

• 8

  Garnish the dish with fresh chopped parsley and serve immediately.