NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz dry fettuccine

0.25 cup plain non-fat Greek yogurt

2 tbsp grated parmesan cheese

1 tsp olive oil

2 cloves garlic

0.25 cup low-sodium chicken broth

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 fettuccine according to package directions until al dente.

• 2

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

• 3

  Heat olive oil in a non-stick skillet over medium-high heat and sear the chicken for 5-6 minutes per side until cooked through, then remove and slice into strips.

• 4

  In the same skillet, reduce heat to medium and add the minced garlic, sautéing for 1 minute until fragrant.

• 5

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

• 6

  Pour the yogurt mixture into the skillet with the garlic, stirring constantly on low heat for 2 minutes to thicken without boiling.

• 7

  Drain the fettuccine, reserving a splash of pasta water, and toss the noodles into the skillet with the sauce.

• 8

  Add the sliced chicken back to the pan and toss everything together, adding a tablespoon of pasta water if needed to reach a creamy consistency.

• 9

  Garnish with fresh chopped parsley and serve immediately.