NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1.5 oz Dry fettuccine pasta

1 tsp Olive oil

2 cloves Garlic

0.25 cup Low-sodium chicken broth

0.25 cup Plain Greek yogurt

2 tbsp Grated parmesan cheese

1 cup Fresh spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

PREPARATION

• 1

  Boil a pot of salted water and cook the fettuccine according to package directions until al dente, then reserve a small amount of the pasta water.

• 2

  Season the chicken breast with sea salt, black pepper, and dried oregano, then sear in a skillet with olive oil over medium-high heat until golden and cooked through.

• 3

  Remove the chicken from the skillet and set aside, then lower the heat and sauté the minced garlic for 30 seconds until fragrant.

• 4

  Deglaze the skillet with the chicken broth, scraping up any browned bits, then whisk in the Greek yogurt and parmesan cheese until the sauce is smooth.

• 5

  Add the fresh spinach to the sauce and stir until wilted, then toss in the cooked pasta and the sliced chicken breast.

• 6

  Thin the sauce with a tablespoon of the reserved pasta water if needed to reach your desired consistency and serve immediately.