NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 oz Fettuccine pasta

1 cup Zucchini

1 tsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

1 clove Garlic

1 tbsp Parmesan cheese

1 tbsp Nonfat Greek yogurt

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, reserving 2 tablespoons of pasta water before draining.

• 2

  Season the chicken breast with half of the salt and pepper, then sear in a skillet over medium-high heat with half the olive oil until golden and cooked through.

• 3

  Remove the chicken to rest, then in the same skillet, add the remaining oil and sauté the sliced zucchini and minced garlic until the zucchini is just tender.

• 4

  Whisk together the Greek yogurt, lemon juice, lemon zest, and reserved pasta water in a small bowl to create a light, creamy base.

• 5

  Reduce the skillet heat to low, return the pasta and sliced chicken to the pan, and toss thoroughly with the lemon-yogurt mixture.

• 6

  Finish the dish by folding in the fresh parsley, Parmesan cheese, and remaining salt and pepper before serving warm.