NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz fettuccine pasta

1 tsp olive oil

2 cloves garlic

0.25 cup Greek yogurt

1.5 tbsp parmesan cheese

0.25 cup chicken broth

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

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

• 2

  Season the chicken breast with sea salt, black pepper, and dried oregano on both sides.

• 3

  Heat olive oil in a large skillet over medium-high heat and sear the chicken for 6-7 minutes per side until golden and cooked through.

• 4

  Remove chicken from the pan to rest for 5 minutes, then slice into thin strips.

• 5

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

• 6

  Whisk in the chicken broth and Greek yogurt, stirring constantly to create a smooth sauce, then stir in the parmesan cheese.

• 7

  Add the baby spinach to the skillet and toss until just wilted.

• 8

  Return the cooked pasta and sliced chicken to the skillet, tossing everything together until the velvety sauce coats every strand.