NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 oz Whole wheat fettuccine

0.25 cup Nonfat Greek yogurt

2 tbsp Grated parmesan cheese

1 tsp Extra virgin olive oil

1 cup Fresh baby spinach

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the fettuccine according to package directions until al dente. Reserve 2 tablespoons of pasta water before draining.

• 2

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

• 3

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

• 4

  In the same skillet, reduce heat to low and add minced garlic, sautéing for 30 seconds until fragrant.

• 5

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

• 6

  Add the cooked pasta, sliced chicken, and baby spinach to the skillet.

• 7

  Pour the yogurt mixture over the pasta and toss gently over low heat until the spinach is wilted and the sauce is creamy.

• 8

  Garnish with fresh parsley and serve immediately.