NUTRITION

SERVINGS

INGREDIENTS

3 oz Chicken breast

1.5 oz Prosciutto

2 oz Dry pasta

1 clove Garlic

2 tbsp Greek yogurt

1 tbsp Parmesan cheese

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  While the pasta cooks, heat the olive oil in a large skillet over medium heat and add the prosciutto, cooking until it becomes crisp.

• 3

  Remove the crispy prosciutto from the skillet and set it aside on a paper towel, then add the diced chicken breast to the same pan.

• 4

  Season the chicken with sea salt and black pepper, sautéing until the pieces are golden brown and cooked through.

• 5

  Add the minced garlic to the skillet and cook for one minute until fragrant, then reduce the heat to low.

• 6

  In a small bowl, whisk together the Greek yogurt and parmesan cheese with two tablespoons of the hot pasta water to create a smooth sauce.

• 7

  Toss the cooked pasta into the skillet with the chicken and garlic, then pour the yogurt mixture over the top.

• 8

  Stir everything together until the noodles are thoroughly coated in the velvety sauce, then top with the crispy prosciutto and fresh parsley.