NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz dry fettuccine pasta

0.25 cup plain non-fat Greek yogurt

1 tbsp grated parmesan cheese

1 tsp extra virgin olive oil

1 clove garlic

0.5 whole lemon

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Reserve 0.25 cup of the starchy pasta water before draining the noodles.

• 3

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

• 4

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

• 5

  In the same skillet, reduce heat to low and sauté the minced garlic until fragrant but not browned.

• 6

  In a small bowl, whisk together the Greek yogurt, lemon juice, lemon zest, and parmesan cheese until smooth.

• 7

  Slice the rested chicken into thin strips.

• 8

  Add the cooked pasta, yogurt mixture, and reserved pasta water to the skillet, tossing gently until a creamy sauce forms.

• 9

  Season with the remaining salt and pepper, then garnish with fresh parsley before serving.