NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 oz dry fettuccine pasta

0.5 tbsp olive oil

2 cloves garlic

0.25 cup plain Greek yogurt

2 tbsp grated parmesan cheese

0.25 cup low-sodium chicken broth

1 cup fresh baby spinach

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 fettuccine according to package directions until al dente.

• 2

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

• 3

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

• 4

  Remove the chicken from the skillet and let it rest for 3 minutes before slicing into thin strips.

• 5

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

• 6

  Whisk in the chicken broth and Greek yogurt until the sauce is smooth and combined.

• 7

  Stir in the parmesan cheese and baby spinach, cooking for 1-2 minutes until the spinach has wilted.

• 8

  Add the cooked fettuccine and sliced chicken back into the skillet, tossing thoroughly to coat everything in the creamy sauce before serving.