NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 oz whole wheat fettuccine

1 tsp olive oil

0.25 cup plain nonfat Greek yogurt

1 tbsp grated parmesan cheese

2 cloves garlic

0.5 cup sliced mushrooms

1 cup baby spinach

2 tbsp low-sodium chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

  While the pasta cooks, season the chicken breast with sea salt and black pepper.

• 3

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

• 4

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

• 5

  In the same skillet, add the sliced mushrooms and minced garlic, sautéing for 3-4 minutes until the mushrooms are tender.

• 6

  Reduce the heat to low and whisk in the Greek yogurt, chicken broth, and grated parmesan cheese until the sauce is smooth and warm.

• 7

  Toss the cooked fettuccine, sliced chicken, and baby spinach into the skillet, stirring gently until the spinach is wilted and the pasta is evenly coated.

• 8

  Garnish with fresh parsley and serve immediately.