NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1.5 oz Dry fettuccine pasta

1 tsp Extra virgin olive oil

2 tbsp Plain non-fat Greek yogurt

1.5 tbsp Grated parmesan cheese

1 clove Fresh garlic

1 cup Baby spinach

2 tbsp Low-sodium chicken broth

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

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, season the chicken breast strips evenly with sea salt and black pepper.

• 3

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

• 4

  Remove the chicken from the pan and set aside; in the same pan, add the minced garlic and sauté for 30 seconds until fragrant.

• 5

  Pour in the chicken broth to deglaze the pan, then add the baby spinach and stir until just wilted.

• 6

  In a small bowl, whisk together the Greek yogurt and 1 tablespoon of hot pasta water to temper it, which prevents curdling when added to the heat.

• 7

  Lower the skillet heat to medium-low, then return the chicken to the pan along with the cooked pasta, the tempered yogurt mixture, and the parmesan cheese.

• 8

  Toss everything together until the sauce is creamy and coats the noodles, then garnish with fresh parsley before serving.