NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz dry fettuccine pasta

1 tsp olive oil

2 cloves garlic

2 tbsp plain Greek yogurt

1 tbsp parmesan cheese

1 cup fresh spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

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

• 2

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

• 3

  While the pasta cooks, season the chicken breast with half of the sea salt and black pepper.

• 4

  Heat the olive oil in a non-stick skillet over medium-high heat and sear the chicken for 5-6 minutes per side until fully cooked, then set aside to rest before slicing.

• 5

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

• 6

  Whisk together the Greek yogurt, parmesan cheese, lemon juice, remaining salt, pepper, and the reserved pasta water in a small bowl.

• 7

  Add the cooked pasta and fresh spinach to the skillet with the garlic, tossing until the spinach begins to wilt.

• 8

  Remove the skillet from the heat and stir in the yogurt mixture until the pasta is evenly coated and creamy.

• 9

  Top the pasta with the sliced chicken breast and serve immediately.