NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz dry fettuccine pasta

0.25 cup non-fat Greek yogurt

1 tbsp grated parmesan cheese

0.5 tbsp extra virgin olive oil

1 clove garlic

1 tsp lemon zest

1 tbsp lemon juice

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp low-sodium chicken broth

PREPARATION

• 1

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

• 2

  Season the chicken breast evenly with the sea salt and black pepper.

• 3

  Heat the 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 the chicken from the skillet, let it rest for 2 minutes, then slice into thin strips.

• 5

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

• 6

  Whisk together the Greek yogurt, chicken broth, lemon juice, lemon zest, and parmesan cheese in a small bowl until smooth.

• 7

  Add the yogurt mixture to the skillet, stirring constantly on low heat to gently warm the sauce without boiling.

• 8

  Toss the cooked fettuccine and sliced chicken into the skillet until every strand is coated in the velvety sauce.

• 9

  Garnish with fresh parsley and serve immediately.