NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1.5 oz Dry fettuccine pasta

1 tsp Olive oil

2 cloves Garlic

2 tbsp Non-fat Greek yogurt

1 tbsp Grated parmesan cheese

1 cup Fresh 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 fettuccine according to package directions until al dente.

• 2

  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 until golden and cooked through, about 5-6 minutes per side.

• 4

  Remove the chicken from the pan to rest, then slice into thin strips.

• 5

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

• 6

  Whisk in the chicken broth, scraping up any browned bits from the bottom of the pan.

• 7

  Stir in the Greek yogurt and parmesan cheese, whisking constantly until the sauce is smooth and slightly thickened.

• 8

  Add the fresh baby spinach to the sauce and stir until just wilted.

• 9

  Toss the cooked fettuccine and sliced chicken into the skillet, coating everything thoroughly in the creamy garlic sauce before serving.