NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz whole wheat fettuccine

0.25 cup plain Greek yogurt

2 tbsp grated parmesan cheese

2 clove garlic

1 tsp extra virgin olive oil

1 cup fresh baby spinach

2 tbsp 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 on both sides with sea salt, black pepper, and dried oregano.

• 3

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

• 4

  Remove the chicken from the pan, let it rest for a few minutes, then slice into thin strips.

• 5

  In the same skillet, reduce heat to low and add the minced garlic, sautéing for 30 seconds until fragrant.

• 6

  In a small bowl, whisk together the Greek yogurt, grated parmesan, and chicken broth until smooth.

• 7

  Add the fresh baby spinach to the skillet and cook until just wilted.

• 8

  Turn off the heat and stir the yogurt mixture into the skillet, then add the cooked fettuccine and sliced chicken.

• 9

  Toss everything together gently until the pasta is coated in the creamy sauce and serve immediately.