NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 oz Dry fettuccine pasta

0.25 cup Plain non-fat Greek yogurt

1 tbsp Grated parmesan cheese

1 tsp Extra virgin olive oil

1 clove Garlic

1 cup Fresh baby spinach

2 tbsp Low-sodium chicken broth

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Heat the olive oil in a large skillet over medium-high heat, add the chicken, and sear for 5-7 minutes per side until golden and cooked through.

• 4

  Remove the chicken from the pan and let it rest for 3 minutes before slicing into thin strips.

• 5

  In the same skillet, reduce the heat to medium and add the minced garlic, sautéing for 1 minute until fragrant.

• 6

  Whisk together the Greek yogurt, chicken broth, and parmesan cheese in a small bowl, then pour the mixture into the skillet.

• 7

  Stir in the fresh baby spinach until just wilted, then add the cooked pasta and sliced chicken back to the pan.

• 8

  Toss all ingredients together until the pasta is thoroughly coated in the velvety sauce and serve immediately.