NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz brown rice fettuccine

1 cup broccoli florets

1 tsp extra virgin olive oil

0.25 cup plain non-fat Greek yogurt

2 tbsp grated parmesan cheese

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 brown rice fettuccine according to package directions until al dente.

• 2

  Season the chicken breast with sea salt and black pepper on both sides.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through, about 5-6 minutes per side.

• 4

  Remove the chicken from the skillet and let it rest for 5 minutes before slicing it into thin strips.

• 5

  In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant, then add the broccoli florets and a splash of water to steam them until tender-crisp.

• 6

  In a small bowl, whisk together the Greek yogurt and grated parmesan cheese with 2 tablespoons of the hot pasta cooking water to create a smooth, creamy sauce.

• 7

  Drain the pasta and add it to the skillet with the broccoli, then pour the yogurt sauce over the top and toss gently to coat everything evenly.

• 8

  Return the sliced chicken to the skillet, garnish with fresh parsley, and serve immediately while the sauce is warm and velvety.