NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz whole wheat fettuccine

0.25 cup plain Greek yogurt

1 tbsp parmesan cheese

1 tsp extra virgin olive oil

1 cup baby spinach

1 tbsp lemon juice

1 clove garlic

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp 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

  Reserve 0.25 cup of the pasta cooking water, then drain the noodles.

• 3

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

• 4

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

• 5

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

• 6

  In the same skillet, lower the heat and add the minced garlic, sautéing for 30 seconds until fragrant.

• 7

  Whisk together the Greek yogurt, lemon juice, and grated parmesan in a small bowl.

• 8

  Add the cooked pasta, baby spinach, and the yogurt mixture to the skillet, tossing gently with the reserved pasta water until the sauce is silky and the spinach is wilted.

• 9

  Top the pasta with the sliced chicken and fresh parsley before serving.