NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz whole wheat fettuccine

2 tbsp grated parmesan cheese

0.25 cup plain non-fat Greek yogurt

1 tsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

2 tbsp low-sodium chicken broth

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Remove the chicken from the pan to rest for 3 minutes, then slice it into thin strips.

• 5

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

• 6

  Whisk in the chicken broth, Greek yogurt, and grated parmesan cheese until the sauce is smooth and slightly thickened.

• 7

  Add the cooked pasta and sliced chicken back into the skillet, tossing well to coat everything in the creamy sauce.

• 8

  Garnish with fresh parsley and the remaining sea salt and black pepper before serving immediately.