NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz whole wheat fettuccini

1 tsp olive oil

2 clove garlic

0.25 cup nonfat Greek yogurt

2 tbsp grated parmesan cheese

2 tbsp low-sodium chicken broth

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 whole wheat fettuccini according to package directions until al dente.

• 2

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

• 3

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

• 4

  Remove the chicken from the skillet and let it rest for 3 minutes before slicing it into thin strips.

• 5

  In the same skillet, reduce the heat to low and add the minced garlic, sautéing for about 1 minute until fragrant.

• 6

  In a small bowl, whisk together the Greek yogurt, chicken broth, and parmesan cheese until well combined.

• 7

  Pour the yogurt mixture into the skillet and stir constantly on low heat until the sauce is warm and smooth, ensuring it does not boil.

• 8

  Add the cooked fettuccini and sliced chicken to the skillet, tossing gently to coat the pasta in the creamy sauce.

• 9

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