NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz whole wheat fettuccine

0.25 cup plain non-fat Greek yogurt

2 tbsp grated parmesan cheese

1 tsp extra virgin olive oil

1 cup fresh baby spinach

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp 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. Reserve 0.25 cup of pasta water before draining.

• 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 large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes per side until golden brown and cooked through. Remove from the pan and slice into strips.

• 4

  In the same skillet, reduce heat to medium and add the minced garlic, sautéing for 30 seconds until fragrant. Add the fresh spinach and cook until just wilted.

• 5

  In a small bowl, whisk together the Greek yogurt, grated parmesan, and the remaining sea salt and pepper.

• 6

  Turn off the heat. Add the cooked pasta, the yogurt mixture, and the reserved pasta water to the skillet. Toss everything together until the sauce is creamy and coats the noodles.

• 7

  Add the sliced chicken back into the pan, garnish with fresh chopped parsley, and serve immediately.