NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Dried oregano

1.5 oz Dry whole wheat fettuccine

2 cloves Garlic

0.25 cup Plain non-fat Greek yogurt

1 tbsp Grated parmesan cheese

1 tbsp Fresh parsley

1 tsp Lemon juice

PREPARATION

• 1

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

• 2

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

• 3

  Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side until golden brown and cooked through. Remove from the pan and let rest before slicing.

• 4

  Before draining the pasta, reserve approximately 1/4 cup of the starchy pasta water.

• 5

  In the same skillet used for the chicken, reduce heat to medium and add the minced fresh garlic, sautéing for 1 minute until fragrant.

• 6

  In a small bowl, whisk together the Greek yogurt, grated parmesan, lemon juice, and 2 tablespoons of the reserved pasta water until smooth.

• 7

  Add the cooked pasta to the skillet with the garlic, then pour the yogurt mixture over the noodles. Toss gently over low heat, adding more pasta water if needed to reach a creamy consistency.

• 8

  Slice the chicken and place it over the pasta. Garnish with fresh chopped parsley and serve immediately.