NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1.25 oz Fettuccine pasta

1 cup Broccoli florets

0.25 cup Plain Greek yogurt

1 tbsp Parmesan cheese

1 tsp Olive oil

2 tbsp Chicken broth

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Heat olive oil in a skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through, then slice into strips.

• 5

  In the same skillet, reduce heat to low and sauté the minced garlic for 30 seconds until fragrant.

• 6

  Whisk together the Greek yogurt, chicken broth, and parmesan cheese in a small bowl.

• 7

  Remove the skillet from heat and stir in the yogurt mixture, being careful not to let it boil to prevent curdling.

• 8

  Drain the pasta and broccoli, then toss them into the skillet with the sauce and sliced chicken until everything is evenly coated.