NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz whole wheat fettuccine

0.25 cup non-fat Greek yogurt

1 tbsp grated parmesan cheese

0.5 tbsp extra virgin olive oil

1 clove garlic

1 cup fresh baby spinach

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 fettuccine according to package directions until al dente.

• 2

  Reserve 2 tablespoons of pasta water before draining the noodles.

• 3

  While pasta cooks, heat olive oil in a large skillet over medium heat and add the sliced chicken breast seasoned with salt and pepper.

• 4

  Sauté the chicken for 5-7 minutes until golden brown and cooked through, then add the minced garlic for the final 60 seconds.

• 5

  Stir in the fresh baby spinach and cook until just wilted.

• 6

  In a small bowl, whisk together the Greek yogurt and grated parmesan with the reserved pasta water to create a smooth sauce.

• 7

  Turn the heat to low, add the cooked pasta to the skillet, and pour the yogurt sauce over the mixture.

• 8

  Toss everything together gently until the sauce is creamy and coats the noodles, then garnish with fresh parsley.