NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1.25 oz Whole grain fettuccine

1 tsp Olive oil

0.25 cup Plain Greek yogurt

1 tbsp Grated parmesan cheese

1 cup Broccoli florets

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

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

• 3

  Heat the olive oil in a large skillet over medium heat and sauté the chicken until golden and cooked through, about 5-7 minutes per side.

• 4

  Remove the chicken from the skillet and set aside to rest, then slice into thin strips.

• 5

  In the same skillet, add the minced garlic and sauté for 1 minute until fragrant, then remove from heat.

• 6

  Steam the broccoli florets until tender-crisp, approximately 4 minutes.

• 7

  In a small bowl, whisk together the Greek yogurt, grated parmesan, and 2 tablespoons of the hot pasta cooking water until smooth.

• 8

  Drain the pasta and add it to the skillet with the garlic, then toss in the chicken, broccoli, and the yogurt sauce.

• 9

  Gently fold everything together over low heat until the sauce is creamy and coats the noodles, seasoning with the remaining salt and pepper.

• 10

  Garnish with fresh parsley and serve immediately.