NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole grain fettuccine

0.25 cup plain non-fat Greek yogurt

1 tbsp grated parmesan cheese

1 tsp extra virgin olive oil

2 cloves garlic

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

2 tbsp low-sodium chicken broth

PREPARATION

• 1

  Boil a pot of salted water and cook the fettuccine according to package directions until al dente.

• 2

  While 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 for 5-6 minutes per side until golden and cooked through.

• 4

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

• 5

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

• 6

  Stir in the chicken broth and baby spinach, cooking until the spinach is just wilted.

• 7

  Turn off the heat and whisk in the Greek yogurt, parmesan cheese, and remaining salt and pepper until a smooth, creamy sauce forms.

• 8

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

• 9

  Garnish with fresh chopped parsley and serve immediately.