NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 oz Dry fettuccine

0.25 cup Non-fat Greek yogurt

2 tbsp Grated parmesan cheese

1 tsp Olive oil

2 cloves Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

2 tbsp Pasta water

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 with half of the sea salt and black pepper.

• 3

  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.

• 4

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

• 5

  In a small bowl, whisk together the Greek yogurt, grated parmesan, and the remaining salt and pepper.

• 6

  Reserve 2 tablespoons of the starchy pasta water, then drain the noodles.

• 7

  Add the cooked noodles, yogurt mixture, and reserved pasta water to the skillet, tossing gently over low heat until the sauce is creamy and coats the pasta.

• 8

  Top the fettuccine with the sliced chicken and garnish with fresh chopped parsley before serving.