NUTRITION

SERVINGS

INGREDIENTS

4.5 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

1 cup Fresh 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 whole wheat fettuccine according to package directions until al dente.

• 2

  While the pasta cooks, season the chicken breast with sea salt and black pepper on both sides.

• 3

  Heat olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through, then set aside to rest before slicing.

• 4

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

• 5

  Whisk together the Greek yogurt, chicken broth, and grated parmesan in a small bowl, then add to the skillet with the garlic.

• 6

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

• 7

  Toss the cooked fettuccine and sliced chicken into the sauce, stirring gently to coat every strand in the creamy mixture before serving.