NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2.5 oz whole wheat fettuccine

0.25 cup plain non-fat Greek yogurt

2 tbsp grated parmesan cheese

2 cloves garlic

2 tbsp low-sodium chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

2 tsp extra virgin olive oil

1 tbsp fresh parsley

PREPARATION

• 1

  Bring a 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 with half of the sea salt and black pepper.

• 3

  Heat the olive oil in a skillet over medium-high heat and sear the chicken for 5-7 minutes per side until cooked through, then set aside to rest.

• 4

  In the same skillet, lower the heat to medium-low and sauté the minced garlic for 1 minute until fragrant.

• 5

  Whisk in the chicken broth and Greek yogurt, stirring constantly to create a smooth sauce base without curdling.

• 6

  Stir in the grated parmesan cheese and the remaining salt and pepper until the cheese is melted and the sauce is creamy.

• 7

  Slice the rested chicken into thin strips and toss the cooked pasta into the sauce until thoroughly coated.

• 8

  Garnish with freshly chopped parsley and serve immediately.