NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz whole wheat fettuccine

0.25 cup plain non-fat Greek yogurt

2 tbsp grated Parmesan cheese

1 tsp olive oil

2 cloves garlic

0.25 cup low-sodium chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Cook the whole wheat fettuccine in a large pot of boiling salted water according to package directions until al dente.

• 2

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

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through, then set aside to rest.

• 4

  In the same skillet, reduce heat to medium and sauté the minced garlic until fragrant, about 1 minute.

• 5

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

• 6

  Add the cooked pasta and the yogurt mixture to the skillet, tossing gently over low heat until the sauce is creamy and coats the noodles.

• 7

  Slice the chicken, place it over the pasta, and garnish with freshly chopped parsley.