NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 oz whole wheat fettuccine

0.25 cup plain non-fat Greek yogurt

2 tbsp grated parmesan cheese

1 tsp extra virgin olive oil

2 cloves garlic

1 cup fresh broccoli florets

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

2 tbsp unsweetened almond milk

PREPARATION

• 1

  Boil the whole wheat pasta in salted water until al dente, adding the broccoli florets during the last 2 minutes of cooking.

• 2

  Reserve 2 tablespoons of the pasta water, then drain the pasta and broccoli.

• 3

  Season the chicken breast with garlic powder, sea salt, and black pepper.

• 4

  Heat the olive oil in a large skillet over medium heat and cook the chicken until golden brown and cooked through.

• 5

  Reduce the heat to low, add the minced garlic to the skillet, and sauté for 1 minute until fragrant.

• 6

  In a small bowl, whisk together the Greek yogurt, grated parmesan, and almond milk.

• 7

  Stir the yogurt mixture and reserved pasta water into the skillet with the garlic.

• 8

  Add the cooked pasta, broccoli, and chicken back into the skillet, tossing gently until everything is coated in the velvety sauce.