Ingredients:

1 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
4 chicken cutlets, or 2 boneless skinless chicken breasts, each cut in 2 thin pieces
8 oz uncooked fettuccine
4 cups fresh broccoli florets
2 cloves garlic, finely chopped
1 cup Progresso™ chicken broth (from 32-oz carton)
1 package (8 oz) fat-free cream cheese, softened
6 oz Yoplait® Greek 100 plain yogurt (from 2-lb container)
1/2 cup grated Parmesan cheese

Directions:

In 10- to 12-inch skillet, heat oil over medium heat. Sprinkle salt and pepper on both sides of each chicken cutlet; place chicken in skillet. Cook, turning once, until browned on each side and no longer pink in center.
Meanwhile, cook fettuccine as directed on package. During last 6 to 8 minutes of cooking time, add broccoli florets to water. When pasta is done, broccoli will be crisp-tender. Drain pasta and broccoli; place in large bowl.
Remove chicken from skillet when done. Cook garlic in skillet over low heat 2 to 3 minutes. Add broth; scrape up all bits from bottom of skillet. Reduce heat to low. Add cream cheese; beat with whisk until melted. Remove skillet from heat. Stir in yogurt and cheese until well combined.
Pour sauce over fettuccine and broccoli in bowl; toss well. Serve chicken cutlets over fettuccine and broccoli.