NUTRITION

SERVINGS

INGREDIENTS

3.5 oz chicken breast

2 oz dry fettuccine pasta

0.25 cup plain nonfat Greek yogurt

1 tbsp grated parmesan cheese

1 tsp olive oil

1 tbsp fresh lemon juice

0.5 tsp lemon zest

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

2 tbsp low-sodium chicken broth

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the fettuccine until al dente according to package directions.

• 2

  While the pasta cooks, season the chicken breast evenly on both sides with half of the sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through, about 5-7 minutes per side.

• 4

  Transfer the chicken to a cutting board and allow it to rest for 5 minutes before slicing it into thin, bite-sized strips.

• 5

  In the same skillet, reduce the heat to medium and add the minced garlic, sautéing for about 30 seconds until it becomes fragrant.

• 6

  Whisk in the chicken broth, Greek yogurt, grated parmesan cheese, fresh lemon juice, and lemon zest, stirring constantly until the sauce is smooth and creamy.

• 7

  Add the cooked fettuccine and sliced chicken back into the skillet, tossing everything together until the pasta is thoroughly coated in the velvety sauce.

• 8

  Sprinkle with fresh chopped parsley and the remaining sea salt and pepper, then serve immediately while hot.