NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz whole wheat fettuccine

0.25 cup non-fat Greek yogurt

1 tbsp grated parmesan cheese

2 cloves garlic

1 cup fresh spinach

0.5 tsp extra virgin olive oil

0.25 cup low-sodium chicken broth

1 tsp lemon juice

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 whole wheat fettuccine according to package directions until al dente.

• 2

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

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat and sauté the chicken until golden and cooked through, then remove from the pan.

• 4

  In the same skillet, reduce the heat to low and sauté the minced garlic for about 30 seconds until fragrant.

• 5

  In a small bowl, whisk together the Greek yogurt, chicken broth, lemon juice, and grated parmesan until well combined.

• 6

  Add the cooked pasta, chicken, and fresh spinach to the skillet, then pour in the yogurt mixture and toss gently over low heat until the spinach is wilted and the sauce is creamy.

• 7

  Garnish with fresh parsley and serve immediately.