NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1.5 oz Whole wheat fettuccine

0.25 cup Non-fat Greek yogurt

1 tbsp Parmesan cheese

2 clove Garlic

1 tsp Olive oil

1 cup Fresh spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Pasta water

PREPARATION

• 1

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

• 2

  While the pasta cooks, slice the chicken breast into bite-sized strips and season with sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sauté until golden brown and cooked through, about 5-7 minutes.

• 4

  Add the minced garlic to the skillet with the chicken and cook for 1 minute until fragrant.

• 5

  Before draining the pasta, carefully reserve 0.25 cup of the starchy pasta water.

• 6

  Drain the pasta and add it to the skillet along with the fresh spinach, tossing until the spinach begins to wilt.

• 7

  In a small bowl, whisk together the Greek yogurt, Parmesan cheese, and the reserved pasta water until smooth.

• 8

  Remove the skillet from the heat and pour the yogurt mixture over the chicken and pasta, tossing quickly to create a creamy coating without curdling the yogurt.

• 9

  Serve immediately while hot and creamy.