NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz whole wheat fettuccine

1 tsp extra virgin olive oil

2 cloves garlic

0.25 cup plain non-fat Greek yogurt

2 tbsp grated parmesan cheese

2 tbsp low sodium chicken broth

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

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 is cooking, season the chicken breast evenly with sea salt, black pepper, and dried oregano.

• 3

  Heat the olive oil in a large non-stick skillet over medium-high heat and sear the chicken until golden brown and fully cooked, approximately 5 to 6 minutes per side.

• 4

  Transfer the chicken to a cutting board, let it rest for 3 minutes, then slice into thin strips.

• 5

  Reduce the skillet heat to medium and add the minced garlic, sautéing for 1 minute until fragrant but not browned.

• 6

  Whisk in the Greek yogurt, chicken broth, and parmesan cheese, stirring constantly until the sauce is smooth and slightly thickened.

• 7

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

• 8

  Drain the fettuccine and add it to the skillet along with the sliced chicken, tossing everything together until the pasta is thoroughly coated in the garlic-parmesan sauce.