NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz dry fettuccine pasta

1 clove garlic

2 tbsp plain nonfat Greek yogurt

1 tbsp grated parmesan cheese

0.5 tbsp extra virgin olive oil

1 cup fresh baby spinach

0.25 cup low-sodium chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the fettuccine until al dente, then drain and set aside.

• 2

  Season the chicken breast evenly on both sides with sea salt, black pepper, and dried oregano.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 6 minutes per side until golden and cooked through.

• 4

  Transfer the chicken to a cutting board to rest for a few minutes before slicing into thin strips.

• 5

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

• 6

  Pour in the chicken broth to deglaze the pan, using a wooden spoon to scrape up any browned bits from the bottom.

• 7

  Lower the heat and whisk in the Greek yogurt and parmesan cheese until the sauce is smooth and slightly thickened.

• 8

  Add the cooked fettuccine and fresh baby spinach to the skillet, tossing gently until the spinach is wilted and the pasta is coated.

• 9

  Place the sliced chicken on top of the pasta and serve immediately while warm.