NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz dry fettuccine

1 tsp extra virgin olive oil

2 cloves garlic

2 tbsp plain Greek yogurt

2 tbsp grated parmesan cheese

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Boil a pot of salted water and cook the fettuccine until al dente, reserving 2 tablespoons of pasta water before draining.

• 2

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

• 3

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

• 4

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

• 5

  In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.

• 6

  Lower the heat and stir in the Greek yogurt, parmesan cheese, and reserved pasta water to create a smooth sauce.

• 7

  Fold in the baby spinach until just wilted, then add the cooked pasta and sliced chicken back to the pan.

• 8

  Toss everything together until well-coated and garnish with freshly chopped parsley.