NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat fettuccine

0.25 cup plain non-fat Greek yogurt

1 tbsp grated parmesan cheese

1 clove garlic

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  Before draining the pasta, reserve 0.25 cup of the starchy pasta water for the sauce.

• 3

  Season the chicken breast with half of the sea salt and black pepper.

• 4

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

• 5

  Remove the chicken from the pan and let it rest for 3 minutes before slicing into thin strips.

• 6

  In the same skillet, reduce the heat to low and add the minced garlic, sautéing for 30 seconds until fragrant.

• 7

  In a small bowl, whisk together the Greek yogurt, parmesan cheese, lemon juice, and the remaining salt and pepper.

• 8

  Slowly add the yogurt mixture and the reserved pasta water to the skillet, stirring constantly on low heat to create a smooth, creamy consistency.

• 9

  Add the cooked fettuccine and sliced chicken back into the skillet, tossing gently until every strand is coated in the sauce.

• 10

  Garnish with freshly chopped parsley and serve immediately.