NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 oz Dry fettuccine pasta

1 cup Broccoli florets

0.25 cup Non-fat Greek yogurt

1 tbsp Grated parmesan cheese

1 tsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the fettuccine according to package directions until al dente, reserving 0.25 cup of pasta water before draining.

• 2

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

• 3

  Heat olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until golden and cooked through, then set aside to rest before slicing into strips.

• 4

  Steam the broccoli florets in a steamer basket for 4-5 minutes until they are tender-crisp and bright green.

• 5

  In the same skillet used for the chicken, sauté minced garlic for 30 seconds, then reduce heat to low and whisk in the Greek yogurt, parmesan, and reserved pasta water to create a smooth sauce.

• 6

  Toss the cooked pasta and steamed broccoli into the sauce until well coated, then top with the sliced chicken and serve immediately.