NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

1 cup cooked whole-wheat fettuccine

2 cloves garlic

2 tbsp low-sodium chicken broth

1 cup fresh baby spinach

0.25 cup non-fat Greek yogurt

1 tbsp grated parmesan cheese

1 tbsp fresh parsley

PREPARATION

• 1

  Cook the whole-wheat fettuccine according to package directions, then measure out one cup of the cooked pasta and set aside.

• 2

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

• 3

  Heat olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through, about 5-6 minutes per side.

• 4

  Remove chicken from the pan and let it rest for 5 minutes before slicing into thin strips.

• 5

  In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.

• 6

  Deglaze the pan with chicken broth, then stir in the fresh baby spinach until just wilted.

• 7

  Reduce heat to low and whisk in the Greek yogurt and grated Parmesan cheese until a smooth, velvety sauce forms.

• 8

  Add the cooked pasta and sliced chicken back into the skillet, tossing gently to coat everything in the sauce.

• 9

  Garnish with fresh chopped parsley before serving warm.