NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz dry fettuccine

2 tbsp plain nonfat 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 cup fresh baby spinach

2 tbsp reserved pasta water

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 2 tablespoons of the starchy pasta water and set aside.

• 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 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 sauté the minced garlic for 30 seconds until fragrant.

• 7

  Whisk the Greek yogurt, parmesan cheese, and reserved pasta water into the skillet until a smooth sauce forms.

• 8

  Add the baby spinach to the sauce and stir until just wilted.

• 9

  Toss the cooked fettuccine and sliced chicken into the sauce until every strand is evenly coated.

• 10

  Season with the remaining salt and pepper and serve immediately while warm.