NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 oz Whole wheat fettuccine

1 tsp Olive oil

2 cloves Garlic

0.25 cup Plain Greek yogurt

1 tbsp Parmesan cheese

1 cup Baby spinach

2 tbsp Low-sodium chicken broth

0.25 tsp Sea salt

0.25 tsp Black pepper

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 large skillet over medium-high heat and sear the chicken for 5-7 minutes per side until golden and cooked through.

• 4

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

• 5

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

• 6

  Whisk in the chicken broth, scraping up any browned bits from the bottom of the pan.

• 7

  Lower the heat to low and stir in the Greek yogurt and parmesan cheese until smooth, being careful not to let the yogurt boil.

• 8

  Add the baby spinach to the sauce and stir until just wilted.

• 9

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

• 10

  Season with the remaining salt and pepper before serving.