Name: Chicken Alfredo Pasta with Broccoli
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 4.5 oz chicken breast; 1 cup broccoli florets; 1.25 oz dry whole wheat fettuccine; 0.25 cup plain Greek yogurt; 2 tbsp grated parmesan cheese; 1 clove garlic; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh parsley

Instructions

Prep 10 min · Cook 15 min

Bring a large pot of salted water to a boil and cook the whole wheat fettuccine until al dente according to package directions.
While the pasta cooks, place the broccoli florets in a steamer basket over the boiling pasta water for the last 4 minutes of cooking until tender-crisp.
Slice the chicken breast into thin strips and season evenly with sea salt and black pepper.
Heat the extra virgin olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through, about 6-8 minutes.
In a small bowl, whisk together the Greek yogurt, grated parmesan, and minced garlic until the mixture is smooth.
Reserve 0.25 cup of the starchy pasta water, then drain the pasta and broccoli.
Reduce the skillet heat to low, then add the pasta, broccoli, and yogurt mixture to the chicken.
Stir gently to combine, gradually adding the reserved pasta water as needed to create a silky, creamy sauce.
Garnish with fresh chopped parsley and serve immediately while hot.

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Ingredients

Instructions

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