NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1.5 oz Whole grain fettuccine

2 cloves Garlic

0.25 cup Plain non-fat Greek yogurt

2 tbsp Grated parmesan cheese

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

0.25 cup Low sodium chicken broth

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the whole grain fettuccine according to package instructions until al dente.

• 2

  While the pasta cooks, season the chicken breast pieces with sea salt and black pepper.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through.

• 4

  Reduce the heat to medium, add the minced garlic to the skillet, and cook for one minute until fragrant.

• 5

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

• 6

  Lower the heat to low and pour the yogurt mixture into the skillet with the chicken, stirring constantly to prevent curdling.

• 7

  Drain the pasta, reserving a splash of pasta water, and toss the noodles into the skillet with the sauce and chicken.

• 8

  Garnish with fresh chopped parsley and serve immediately while the sauce is warm and glossy.