NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1.5 oz Whole wheat fettuccine

0.25 cup Plain Greek yogurt

2 tbsp Parmesan cheese

1 tsp Olive oil

2 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

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 0.25 cup of the starchy pasta water before draining the noodles.

• 3

  While the pasta cooks, heat olive oil in a skillet over medium heat and sauté the diced chicken breast until golden and cooked through.

• 4

  Add the minced garlic to the skillet with the chicken and cook for 1 minute until fragrant.

• 5

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

• 6

  Reduce the skillet heat to low, then add the cooked pasta and the yogurt mixture, stirring constantly to prevent the yogurt from curdling.

• 7

  Gradually add the reserved pasta water to the skillet, one tablespoon at a time, until the sauce reaches a smooth, velvety consistency.

• 8

  Season the dish with sea salt and black pepper, then garnish with freshly chopped parsley before serving.