NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1.5 oz Whole wheat fettuccine

1 tsp Olive oil

2 cloves Garlic

0.25 cup Plain Greek yogurt

1 tbsp 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 salted water to a boil and cook the fettuccine according to package directions until al dente.

• 2

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

• 3

  Heat olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through, about 5-6 minutes per side.

• 4

  Remove the chicken from the pan, let it rest for 3 minutes, then slice into thin strips.

• 5

  In the same skillet, reduce the heat to low and sauté the minced garlic for 1 minute until fragrant.

• 6

  In a small bowl, whisk together the Greek yogurt, chicken broth, and parmesan cheese, then add the mixture to the skillet.

• 7

  Stir the sauce constantly on low heat until warmed through, ensuring it does not reach a boil to maintain a smooth texture.

• 8

  Toss the cooked fettuccine and sliced chicken into the skillet, adding a splash of pasta water if needed to reach your desired creaminess.

• 9

  Garnish with fresh parsley and the remaining salt and pepper before serving.