NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 oz Whole wheat fettuccine

0.25 cup Plain non-fat Greek yogurt

1 tbsp Grated Parmesan cheese

1 tsp Extra virgin olive oil

1 clove Garlic

0.5 cup Broccoli florets

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 whole wheat fettuccine according to package directions until al dente.

• 2

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

• 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, let it rest for a few minutes, then slice 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 for 2 minutes.

• 6

  In a small bowl, whisk together the Greek yogurt, grated Parmesan, and remaining salt and pepper.

• 7

  Drain the pasta, reserving 2 tablespoons of the starchy pasta water.

• 8

  Reduce the skillet heat to low, add the pasta, sliced chicken, yogurt mixture, and reserved pasta water to the pan.

• 9

  Toss everything together gently until the sauce becomes velvety and coats the noodles evenly.

• 10

  Garnish with fresh chopped parsley before serving.