NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1.25 oz Whole wheat fettuccine

1 tsp Olive oil

2 cloves Garlic

2 tbsp Plain non-fat Greek yogurt

1.5 tbsp Grated parmesan cheese

2 tbsp Low-sodium chicken broth

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

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

• 2

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

• 3

  Heat the olive oil in a skillet over medium heat and sear the chicken until golden brown and cooked through, then remove from the pan and let it rest.

• 4

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

• 5

  Reduce the heat to low and whisk in the chicken broth, Greek yogurt, and parmesan cheese until a smooth, velvety sauce forms.

• 6

  Slice the rested chicken breast into thin strips.

• 7

  Toss the cooked fettuccine and sliced chicken into the sauce, adding a tablespoon of pasta water if needed to adjust the consistency.

• 8

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