NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 oz Whole wheat fettuccine

2 clove Garlic

0.5 tbsp Olive oil

0.25 cup Plain non-fat Greek yogurt

2 tbsp Grated parmesan cheese

0.25 cup Low-sodium chicken broth

1 cup Fresh baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

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

  Season the chicken breast evenly with the sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium heat and sear the chicken for 5-7 minutes per side until golden and cooked through, then remove and slice into thin strips.

• 4

  In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.

• 5

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

• 6

  Add the fresh baby spinach to the sauce and stir until just wilted.

• 7

  Toss the cooked fettuccine and sliced chicken into the skillet, coating everything thoroughly in the garlic parmesan sauce before serving.