NUTRITION

SERVINGS

INGREDIENTS

5 oz Boneless skinless chicken breast

2 oz Whole grain fettuccine

2 cloves Garlic

1 tsp Extra virgin olive oil

2 tbsp Plain non-fat Greek yogurt

1 tbsp Grated parmesan cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried parsley

2 tbsp Reserved 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, dice the chicken breast into bite-sized cubes and mince the garlic cloves.

• 3

  Heat the olive oil in a large non-stick skillet over medium-high heat.

• 4

  Add the chicken cubes to the skillet and sauté until golden brown and cooked through, about 5-7 minutes.

• 5

  Add the minced garlic to the skillet during the last minute of cooking, stirring constantly to prevent burning.

• 6

  Before draining the pasta, carefully reserve 2 tablespoons of the starchy cooking water.

• 7

  In a small bowl, whisk together the Greek yogurt, grated parmesan, sea salt, black pepper, and dried parsley.

• 8

  Reduce the skillet heat to low; add the cooked pasta and the yogurt mixture to the chicken.

• 9

  Slowly stir in the reserved pasta water to emulsify the sauce until it reaches a smooth, creamy consistency.

• 10

  Toss everything together until well-coated and serve immediately.