NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 oz Brown rice fettuccine

1 tsp Olive oil

0.25 cup Plain non-fat Greek yogurt

1 tbsp Grated parmesan cheese

2 cloves Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  While the pasta cooks, season the chicken breast evenly with sea salt, black pepper, and dried oregano.

• 3

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

• 4

  Remove the chicken from the pan and let it rest for 2 minutes before slicing into thin strips.

• 5

  In the same skillet, reduce the heat to low and sauté the minced garlic for 1 minute until fragrant, being careful not to burn it.

• 6

  Whisk in the Greek yogurt and parmesan cheese, adding 1-2 tablespoons of the reserved pasta water to create a smooth, creamy sauce consistency.

• 7

  Toss the cooked pasta and sliced chicken into the skillet until every strand is well coated in the sauce.

• 8

  Garnish with freshly chopped parsley and serve immediately while hot.