NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Boneless skinless chicken breast

2 oz Brown rice fettuccine

1 cup Fresh broccoli florets

0.25 cup Plain 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

1 tbsp Fresh parsley

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente.

• 2

  While the pasta cooks, heat olive oil in a large skillet over medium-high heat and sear the chicken breast until golden and cooked through.

• 3

  Add the broccoli florets to the pasta water during the last 3 minutes of cooking to steam them until tender-crisp.

• 4

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

• 5

  In a small bowl, whisk together the Greek yogurt, minced garlic, parmesan cheese, sea salt, and black pepper.

• 6

  Return the pasta and broccoli to the skillet with the chicken, pour in the yogurt mixture and reserved pasta water, and toss until the sauce is creamy.

• 7

  Garnish with fresh chopped parsley before serving.