NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz dry fettuccine pasta

0.25 cup plain non-fat Greek yogurt

1.5 tbsp grated parmesan cheese

1 tsp extra virgin olive oil

2 whole garlic cloves

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente, reserving 2 tablespoons of pasta water before draining.

• 2

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

• 3

  Heat the olive oil in a large skillet over medium-high heat and cook the chicken until golden and cooked through, about 5-6 minutes per side.

• 4

  Remove the chicken from the skillet, let it rest for 2 minutes, then slice into thin strips.

• 5

  In the same skillet, lower the heat to medium and add the minced garlic and baby spinach, sautéing until the spinach is wilted.

• 6

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

• 7

  Add the cooked pasta and sliced chicken back into the skillet with the spinach and garlic.

• 8

  Remove the skillet from the heat and stir in the yogurt mixture, tossing gently until the pasta is coated in a luscious, creamy sauce.

• 9

  Garnish with fresh chopped parsley and serve immediately.