NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz whole wheat fettuccine

0.25 cup plain Greek yogurt

1 tbsp grated parmesan cheese

1 tsp extra virgin olive oil

1 cup fresh baby spinach

1 clove garlic

1 tbsp lemon juice

0.5 tsp lemon zest

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

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 sea salt, black pepper, and dried oregano.

• 3

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

• 4

  In the same skillet, reduce heat to medium and sauté the minced garlic and baby spinach until the spinach is just wilted.

• 5

  In a small bowl, whisk together the Greek yogurt, parmesan cheese, lemon juice, and lemon zest with a splash of pasta water to create a smooth sauce.

• 6

  Drain the pasta and toss it into the skillet with the spinach, then pour in the yogurt mixture and sliced chicken, stirring gently until the sauce is creamy and coats every strand.