NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

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

• 2

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

• 3

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

• 4

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

• 5

  In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant, then remove the skillet from the heat source.

• 6

  Steam the broccoli florets until they are vibrant green and tender-crisp.

• 7

  Whisk the Greek yogurt and parmesan cheese into the skillet with the garlic, adding 1-2 tablespoons of pasta water to create a smooth, creamy consistency.

• 8

  Toss the cooked fettuccine, steamed broccoli, and sliced chicken into the sauce until well coated.

• 9

  Garnish with chopped fresh parsley and serve immediately.