NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat fettuccine

0.25 cup plain Greek yogurt

1 tbsp parmesan cheese

0.5 tbsp extra virgin olive oil

1 clove garlic

1 tsp lemon zest

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

1 tbsp fresh basil

PREPARATION

• 1

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

• 2

  Reserve 0.25 cup of the starchy pasta water before draining the noodles.

• 3

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

• 4

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

• 5

  Remove the chicken from the skillet, let it rest for 5 minutes, then slice into thin strips.

• 6

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

• 7

  In a small bowl, whisk together the Greek yogurt, lemon juice, lemon zest, and half of the parmesan cheese.

• 8

  Add the cooked pasta and the yogurt mixture to the skillet, tossing constantly while adding the reserved pasta water 1 tablespoon at a time until a creamy sauce coats the noodles.

• 9

  Fold in the sliced chicken, fresh parsley, and fresh basil, then serve immediately topped with the remaining parmesan.