NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 oz Whole grain fettuccine

1 tsp Extra virgin olive oil

2 cloves Garlic

0.25 cup Plain nonfat Greek yogurt

2 tbsp Grated parmesan cheese

2 tbsp Low-sodium chicken broth

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  While the pasta cooks, season the chicken breast with sea salt, black pepper, and dried oregano.

• 3

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

• 4

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

• 5

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

• 6

  Whisk together the Greek yogurt, grated parmesan cheese, and chicken broth in a small bowl, then pour the mixture into the skillet.

• 7

  Stir the sauce constantly for 1 minute until warmed through and smooth, being careful not to let it boil.

• 8

  Add the cooked pasta and sliced chicken back into the skillet, tossing well to coat every strand in the creamy sauce.

• 9

  Serve immediately topped with freshly chopped parsley for a bright finish.