NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat fettuccine

0.5 tbsp extra virgin olive oil

2 cloves garlic

0.25 cup plain non-fat Greek yogurt

1 tbsp parmesan cheese

1 cup 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

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

• 3

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

• 4

  Remove the chicken from the pan and let it rest for 2 minutes before slicing into thin strips.

• 5

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

• 6

  Pour in the chicken broth and add the baby spinach, stirring until the spinach is just wilted.

• 7

  Turn off the heat. Stir in the Greek yogurt and parmesan cheese until a smooth, creamy sauce forms.

• 8

  Add the cooked fettuccine and sliced chicken back into the skillet, tossing well to coat everything in the garlic sauce.

• 9

  Serve immediately while hot and creamy.