NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.25 oz whole wheat fettuccine

0.5 tbsp extra virgin olive oil

2 clove garlic

3 tbsp plain non-fat Greek yogurt

2 tbsp grated parmesan cheese

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp low-sodium chicken broth

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

  Season the chicken breast with half of the 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 and cooked through, about 5-6 minutes per side.

• 4

  Remove the chicken from the skillet, let it rest for 3 minutes, then slice into thin strips.

• 5

  In the same skillet, reduce heat to medium and sauté the minced garlic for 1 minute until fragrant.

• 6

  In a small bowl, whisk together the Greek yogurt, parmesan cheese, chicken broth, dried oregano, and remaining salt and pepper.

• 7

  Add the fresh baby spinach to the skillet and cook until just wilted.

• 8

  Turn the heat to low and add the cooked pasta and the yogurt mixture to the skillet, tossing gently to coat until the sauce is creamy and warm.

• 9

  Fold the sliced chicken back into the pasta and serve immediately.