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Fettuccine Pasta

Kerry Riley
  • minutes
  • Serves 1

INGREDIENTS

8 oz

Fettuccine Pasta

2 tbsp

Extra Virgin Olive Oil

2 tsp

Minced Garlic

2 tbsp

Flour

1 cup

Low Sodium Chicken Broth

1

⁄4 cup Plain Greek Yogurt

1

⁄4 cup Skim Milk

1

⁄4 teaspoon Pepper

1 pinch

Ground Nutmeg

3

⁄4 cup Grated Parmesan Cheese

3

Boneless Skinless Chicken Breasts, grilled and cut into chunks

2 cups

Broccoli Florettes, roasted