NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.5 cup Whole-grain fettuccine

0.25 cup Plain Greek yogurt

2 tbsp Parmesan cheese

1 tsp Extra virgin olive oil

1 clove Garlic

2 tbsp Low-sodium chicken broth

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

  Cook the whole-grain fettuccine in a pot of boiling salted water according to package directions until al dente, then drain and set aside.

• 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-high heat and cook the chicken until golden brown and cooked through, about 5-6 minutes per side.

• 4

  Remove the chicken from the skillet, let it rest for 2 minutes, then slice into thin strips.

• 5

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

• 6

  Whisk together the Greek yogurt, chicken broth, and parmesan cheese in a small bowl until smooth.

• 7

  Pour the yogurt mixture into the skillet, stirring constantly on low heat to prevent curdling until the sauce is warm and creamy.

• 8

  Add the cooked pasta and sliced chicken back into the skillet, tossing gently to coat everything in the velvety sauce.

• 9

  Garnish with fresh chopped parsley before serving.