NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1.5 oz Whole grain fettuccine

0.5 tbsp Extra virgin olive oil

2 tbsp Plain nonfat Greek yogurt

1 tbsp Grated parmesan cheese

1 cup Fresh baby spinach

1 clove Garlic

0.25 cup Low-sodium chicken broth

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 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.

• 4

  Remove the chicken from the pan to rest for 5 minutes, then lower the skillet heat to medium.

• 5

  Add the minced garlic to the skillet and sauté for 30 seconds until fragrant but not browned.

• 6

  Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon.

• 7

  Whisk in the Greek yogurt and grated parmesan cheese until the sauce is smooth and creamy, ensuring it does not reach a hard boil.

• 8

  Add the cooked fettuccine and fresh baby spinach to the skillet, tossing gently until the spinach is wilted and the pasta is thoroughly coated.

• 9

  Slice the rested chicken breast into strips and serve immediately over the creamy pasta.