NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 cup cooked fettuccine noodles

2 tbsp plain non-fat Greek yogurt

1 tbsp grated parmesan cheese

1 tsp olive oil

2 clove garlic

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp low-sodium chicken broth

PREPARATION

• 1

  Season the chicken breast evenly with sea salt and black pepper.

• 2

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through.

• 3

  Remove the chicken from the pan, let it rest for a few minutes, then slice it into thin strips.

• 4

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

• 5

  Pour in the chicken broth and add the baby spinach, stirring until the leaves are wilted.

• 6

  Lower the heat to a simmer and whisk in the Greek yogurt and grated parmesan cheese until the sauce is smooth and velvety.

• 7

  Add the cooked fettuccine noodles and sliced chicken back into the skillet, tossing gently to coat everything in the creamy sauce.