NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1 oz Whole grain fettuccine

2 clove Garlic

0.25 cup Plain Greek yogurt

2 tbsp Parmesan cheese

1 cup Fresh spinach

1 tsp Olive oil

1 tsp Ghee

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Onion powder

1 tbsp Fresh parsley

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the fettuccine according to package directions, reserving 2 tablespoons of pasta water before draining.

• 2

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

• 3

  Heat the olive oil and ghee in a skillet over medium-high heat and sear the chicken until golden and cooked through, about 5-6 minutes per side.

• 4

  Remove the chicken from the pan to rest, then slice it into thin strips.

• 5

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

• 6

  Whisk together the Greek yogurt, parmesan cheese, and the reserved pasta water in a small bowl until smooth.

• 7

  Add the spinach to the skillet and cook until just wilted, then pour in the yogurt mixture and stir constantly on low heat to prevent curdling.

• 8

  Toss the cooked pasta and sliced chicken into the sauce until well coated and creamy.

• 9

  Garnish with fresh parsley and serve immediately.