NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.75 cup fettuccine pasta

1 cup broccoli florets

2 tbsp plain Greek yogurt

1 tbsp parmesan cheese

0.5 tsp extra virgin olive oil

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 non-stick skillet over medium-high heat and sear the chicken for 5-6 minutes per side until cooked through, then set aside to rest before slicing.

• 4

  In the last 3 minutes of the pasta cooking time, add the broccoli florets to the boiling water to blanch them until bright green and tender.

• 5

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

• 6

  In a small bowl, whisk together the Greek yogurt, grated parmesan cheese, minced garlic, and the reserved pasta water to create a smooth sauce base.

• 7

  Return the pasta and broccoli to the warm pot over low heat, pour in the yogurt mixture, and toss gently until the sauce coats the noodles evenly.

• 8

  Slice the chicken and place it on top of the pasta, garnishing with fresh chopped parsley and the remaining salt and pepper.