NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat fettuccine

2 tbsp plain nonfat Greek yogurt

1 tbsp grated parmesan cheese

1 tsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 cup fresh baby spinach

PREPARATION

• 1

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

• 2

  Season the chicken breast with half of the sea salt, black pepper, and dried oregano.

• 3

  Heat the olive oil in a grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until golden and cooked through.

• 4

  Reserve 2 tablespoons of the pasta cooking water before draining the noodles.

• 5

  In the same pan used for the chicken, add the minced garlic and sauté for 30 seconds until fragrant.

• 6

  Whisk together the Greek yogurt, parmesan cheese, reserved pasta water, and remaining seasonings in a small bowl.

• 7

  Reduce heat to low, then toss the cooked pasta, spinach, and yogurt sauce together until the spinach is wilted and the sauce is creamy.

• 8

  Slice the grilled chicken and serve it over the warm pasta.