NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat fettuccine

0.25 cup non-fat greek yogurt

1 tbsp grated parmesan cheese

1 tsp extra virgin olive oil

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

2 tbsp water

PREPARATION

• 1

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

• 2

  Before draining the pasta, carefully reserve 2 tablespoons of the starchy pasta water and set it aside.

• 3

  Season the chicken breast evenly with sea salt and black pepper on both sides.

• 4

  Heat the olive oil in a skillet over medium heat and sear the chicken for 6-7 minutes per side until golden and cooked through.

• 5

  Remove the chicken from the skillet, let it rest for 2 minutes, then slice it into thin strips.

• 6

  In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant but not browned.

• 7

  Reduce the heat to low and whisk in the Greek yogurt, grated parmesan, and the reserved pasta water to create a smooth sauce.

• 8

  Add the cooked pasta and sliced chicken back into the skillet, tossing gently to coat every strand in the creamy sauce.

• 9

  Garnish with chopped fresh parsley and serve immediately while the sauce is warm and luscious.