NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup cooked fettuccine

2 tbsp grated parmesan cheese

0.25 cup plain non-fat Greek yogurt

0.5 tbsp extra virgin olive oil

2 cloves garlic

1 cup fresh baby spinach

0.25 cup low-sodium chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Season the chicken breast with sea salt, black pepper, and dried oregano.

• 2

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

• 3

  Remove chicken from the pan and slice into thin strips.

• 4

  In the same skillet, reduce heat to medium and sauté minced garlic until fragrant.

• 5

  Whisk in chicken broth and plain non-fat Greek yogurt, stirring constantly until a smooth sauce forms.

• 6

  Stir in grated parmesan cheese and fresh baby spinach, cooking until the spinach is wilted.

• 7

  Add the cooked fettuccine and sliced chicken back to the pan, tossing until everything is coated in the velvety sauce.