NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 oz Dry whole wheat fettuccine

0.25 cup Plain non-fat Greek yogurt

1 tbsp Grated parmesan cheese

1 cup Broccoli florets

1 clove Garlic

0.5 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

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

• 2

  During the last 3 minutes of pasta cooking, add the broccoli florets to the pot to steam them alongside the noodles.

• 3

  Reserve 0.25 cup of the starchy pasta water, then drain the pasta and broccoli.

• 4

  Season the chicken breast with sea salt and black pepper, then sear in a skillet with olive oil over medium-high heat until golden and cooked through.

• 5

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

• 6

  In the same skillet over low heat, whisk together the Greek yogurt, grated parmesan, minced garlic, and the reserved pasta water to create a smooth sauce.

• 7

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

• 8

  Garnish with fresh chopped parsley before serving.