NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat fettuccine

1 cup broccoli florets

0.25 cup plain 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

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

  During the last 3 minutes of pasta cooking, add the broccoli florets to the boiling water to blanch them until tender-crisp.

• 3

  Reserve 0.25 cup of the starchy pasta water, then drain the pasta and broccoli.

• 4

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

• 5

  Heat the olive oil in a skillet over medium-high heat and sear the chicken for 5-7 minutes per side until fully cooked, then slice into strips.

• 6

  In the same skillet, reduce heat to low and sauté the minced garlic for 30 seconds until fragrant.

• 7

  Whisk the Greek yogurt, parmesan cheese, and the reserved pasta water into the skillet to create a smooth sauce.

• 8

  Toss the cooked pasta, broccoli, and sliced chicken into the sauce until well coated.

• 9

  Garnish with fresh chopped parsley and serve immediately.