NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 oz whole wheat fettuccine

0.25 cup plain non-fat Greek yogurt

1 tbsp grated parmesan cheese

1 cup broccoli florets

1 tsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Boil a pot of salted water and cook the whole wheat fettuccine until al dente; reserve 2 tablespoons of pasta water before draining.

• 2

  Steam the broccoli florets until tender-crisp, about 3 to 4 minutes.

• 3

  Season the chicken breast with sea salt and black pepper, then sauté in olive oil over medium heat until golden and cooked through.

• 4

  In the same pan, add minced garlic and cook for 30 seconds until fragrant.

• 5

  Lower the heat to low and whisk in the plain non-fat Greek yogurt, grated parmesan cheese, and reserved pasta water to create a smooth sauce.

• 6

  Toss the cooked pasta, chicken, and broccoli into the sauce until well coated and garnish with fresh parsley.