NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1 oz Whole grain fettuccine

0.5 tbsp Extra virgin olive oil

2 cloves Garlic

2 tbsp Plain nonfat Greek yogurt

2 tbsp Grated parmesan cheese

2 tbsp Low-sodium chicken broth

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

  Bring a large pot of water to a boil and cook the fettuccine until al dente, reserving a splash of pasta water before draining.

• 2

  Season the chicken breast with sea salt and black pepper on both sides.

• 3

  Heat the olive oil in a large skillet over medium heat and sear the chicken for 6 minutes per side until the internal temperature reaches 165°F.

• 4

  Transfer the chicken to a cutting board to rest for 5 minutes before slicing into thin strips.

• 5

  In the same skillet, sauté the minced garlic for 30 seconds until fragrant, being careful not to burn it.

• 6

  Turn the heat to low and whisk in the chicken broth, Greek yogurt, and parmesan cheese until a smooth, creamy sauce forms.

• 7

  Add the cooked fettuccine and sliced chicken to the skillet, tossing gently to coat every strand in the sauce.

• 8

  Garnish with freshly chopped parsley and serve immediately while hot.