NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 oz Whole grain fettuccine

0.25 cup Plain Greek yogurt

1 tbsp Grated parmesan cheese

1 tsp Extra virgin olive oil

1 clove Garlic

0.5 whole Lemon

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Fresh baby spinach

PREPARATION

• 1

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

• 2

  Season the chicken breast evenly on both sides with sea salt, black pepper, and dried oregano.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 5 to 7 minutes per side until golden brown and cooked through.

• 4

  Remove the chicken from the skillet and let it rest for 5 minutes before slicing into thin strips.

• 5

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

• 6

  Whisk in the Greek yogurt, parmesan cheese, and the juice from the lemon, adding 2 tablespoons of pasta water to create a smooth, creamy sauce.

• 7

  Add the fresh baby spinach to the sauce and stir until just wilted.

• 8

  Toss the cooked fettuccine and sliced chicken into the skillet until everything is thoroughly coated in the lemon-herb sauce.