NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz dry whole-grain fettuccine

1 tsp extra virgin olive oil

2 tbsp non-fat Greek yogurt

1 tbsp grated parmesan cheese

1 clove garlic

1 tsp lemon zest

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 cup fresh spinach

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

  Reserve 0.25 cup of the starchy pasta water before draining the noodles.

• 3

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

• 4

  Heat the olive oil in a skillet over medium-high heat and sear the chicken for 5-6 minutes per side until fully cooked, then set aside to rest before slicing.

• 5

  In the same skillet, reduce heat to medium and sauté the minced garlic for 30 seconds until fragrant.

• 6

  Add the fresh spinach to the skillet and cook until just wilted.

• 7

  In a small bowl, whisk together the Greek yogurt, parmesan cheese, lemon zest, and lemon juice.

• 8

  Add the cooked pasta and the yogurt mixture to the skillet, slowly adding the reserved pasta water 1 tablespoon at a time until a silky sauce forms.

• 9

  Toss in the sliced chicken and fresh parsley, then serve immediately.