NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.75 cup cooked fettuccine pasta

0.25 cup plain Greek yogurt

1 tbsp grated parmesan cheese

1 clove garlic

0.25 cup low-sodium chicken broth

0.5 tsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

1 cup fresh baby spinach

1 tsp fresh lemon juice

PREPARATION

• 1

  Cook the fettuccine according to package directions until al dente; drain and set aside.

• 2

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

• 3

  Heat olive oil in a large skillet over medium-high heat and sear chicken until golden and cooked through, then slice into strips.

• 4

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

• 5

  Whisk together the Greek yogurt, chicken broth, parmesan cheese, and lemon juice in a small bowl until smooth.

• 6

  Pour the yogurt mixture into the skillet, stirring constantly to prevent curdling, then add the spinach and cook until wilted.

• 7

  Toss the cooked pasta and chicken strips into the sauce until well-coated and heated through.