NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1.5 oz Whole wheat fettuccine

0.25 cup Non-fat Greek yogurt

1.5 tbsp Grated parmesan cheese

1 tsp Extra virgin olive oil

1 clove Garlic

1 tsp Lemon zest

1 tbsp Fresh lemon juice

0.5 cup Fresh baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 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

  While the pasta cooks, slice the chicken breast into thin strips and season with sea salt, black pepper, and dried oregano.

• 3

  Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear until golden brown and cooked through, about 5-6 minutes.

• 4

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

• 5

  Before draining the pasta, reserve 2 tablespoons of the starchy pasta water.

• 6

  Reduce the skillet heat to low. Add the cooked pasta, the yogurt mixture, the reserved pasta water, and the baby spinach to the pan with the chicken.

• 7

  Toss everything together gently for 1 minute until the spinach is wilted and the sauce is creamy and coats the noodles evenly.

• 8

  Serve immediately with an extra sprinkle of lemon zest if desired.