NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

2 oz Fettuccine pasta

0.25 cup Plain non-fat Greek yogurt

2 tbsp Grated parmesan cheese

1 tsp Extra virgin olive oil

2 cloves Garlic

1 cup Fresh baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Reserve 0.25 cup of the starchy pasta water before draining the noodles.

• 3

  While the pasta cooks, season the chicken breast with sea salt and black pepper.

• 4

  Heat the olive oil in a large skillet over medium heat and sauté the chicken until golden brown and cooked through, about 5-6 minutes per side.

• 5

  Remove the chicken from the skillet, let it rest for 2 minutes, then slice into thin strips.

• 6

  In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.

• 7

  Lower the heat to low and whisk in the Greek yogurt, parmesan cheese, and the reserved pasta water to create a smooth sauce.

• 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

  Return the sliced chicken to the skillet and garnish with fresh parsley before serving.