NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz whole wheat fettuccine

1 cup broccoli florets

0.25 cup plain Greek yogurt

1 tbsp grated parmesan cheese

1 tsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup unsweetened almond milk

PREPARATION

• 1

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

• 2

  While the pasta cooks, place the broccoli florets in a steamer basket over boiling water for 4-5 minutes until bright green and tender-crisp.

• 3

  Season the chicken breast with sea salt and black pepper.

• 4

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 6-7 minutes per side until cooked through and golden.

• 5

  Remove the chicken from the skillet, let it rest for 2 minutes, then slice 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 together the Greek yogurt, almond milk, and parmesan cheese in a small bowl, then pour into the skillet.

• 8

  Stir the sauce constantly over low heat until warm and smooth, being careful not to let it boil.

• 9

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

• 10

  Serve immediately, garnished with an extra pinch of black pepper if desired.