NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.25 oz whole grain fettuccine

1 cup broccoli florets

0.25 cup plain greek yogurt

1 tbsp grated parmesan cheese

1 tsp extra virgin olive oil

1 clove garlic

2 tbsp low sodium chicken broth

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Place the broccoli florets in a steamer basket over the pasta water for the last 3 minutes of cooking.

• 3

  Season the chicken breast with sea salt and black pepper on both sides.

• 4

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

• 5

  Remove the chicken from the skillet, let it rest for 2 minutes, then slice it into thin strips.

• 6

  In the same skillet, reduce heat to low and add the minced garlic, sautéing for 30 seconds until fragrant.

• 7

  Whisk in the Greek yogurt, chicken broth, parmesan cheese, and lemon juice until a smooth, creamy sauce forms.

• 8

  Add the cooked pasta and steamed broccoli to the skillet, tossing gently to coat every strand in the velvety sauce.

• 9

  Top with the sliced chicken and serve immediately while hot.