NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz whole wheat fettuccine

2 tbsp plain non-fat Greek yogurt

1.5 tbsp grated parmesan cheese

0.5 tbsp extra virgin olive oil

1 cup baby spinach

1 whole garlic clove

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp pasta water

PREPARATION

• 1

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

• 2

  Reserve 2 tablespoons of starchy pasta water before draining the noodles.

• 3

  Season the chicken breast with half of the sea salt and black pepper.

• 4

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

• 5

  Remove the chicken from the pan, let it rest for 2 minutes, then slice into thin strips.

• 6

  In the same skillet, reduce the heat to medium and add the minced garlic and baby spinach, sautéing for 1 minute until the spinach is wilted.

• 7

  In a small bowl, whisk together the Greek yogurt, grated parmesan, and reserved pasta water until a smooth sauce forms.

• 8

  Add the cooked pasta and sliced chicken back into the skillet and pour the yogurt sauce over the top.

• 9

  Toss everything together until the pasta is coated in a velvety glaze and season with the remaining salt and pepper before serving.