NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat fettuccine

0.25 cup plain Greek yogurt

1 tbsp grated parmesan cheese

1 tsp extra virgin olive oil

1 clove garlic

1 cup fresh baby spinach

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 whole wheat fettuccine according to package directions until al dente. Reserve 2 tablespoons of the starchy pasta water before draining.

• 2

  Season the chicken breast evenly on both sides with half of the sea salt, black pepper, and dried oregano.

• 3

  Heat the extra virgin olive oil in a grill pan or heavy skillet over medium-high heat. Cook the chicken for 6 to 7 minutes per side, or until the internal temperature reaches 165°F. Remove from the pan and let it rest for 5 minutes before slicing into strips.

• 4

  While the chicken rests, reduce the pan heat to low and add the minced garlic, sautéing for 30 seconds until fragrant but not browned.

• 5

  In a small bowl, whisk together the plain Greek yogurt, grated parmesan cheese, the remaining salt, pepper, and oregano, and the reserved pasta water until smooth.

• 6

  Add the cooked fettuccine and fresh baby spinach to the pan with the garlic. Pour the yogurt mixture over the noodles and toss gently for 1 minute until the spinach is wilted and the sauce is creamy.

• 7

  Divide the pasta into a bowl, top with the sliced grilled chicken, and serve immediately.