NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz whole wheat fettuccine

0.25 cup plain Greek yogurt

1 tbsp parmesan cheese

1 tsp extra virgin olive oil

1 cup fresh baby spinach

2 cloves garlic

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 whole wheat fettuccine according to package directions until al dente.

• 2

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

• 3

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

• 4

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

• 5

  Add the minced garlic to the skillet and cook for 1 minute until fragrant, being careful not to burn it.

• 6

  Reduce the heat to low and stir in the Greek yogurt, reserved pasta water, and parmesan cheese until a smooth sauce forms.

• 7

  Add the cooked pasta and fresh baby spinach to the skillet, tossing gently until the spinach is wilted and the pasta is evenly coated.

• 8

  Garnish with fresh chopped parsley and serve immediately.