NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.25 oz Whole wheat fettuccine

0.5 tbsp Extra virgin olive oil

2 whole Garlic cloves

0.25 cup Plain Greek yogurt

2 tbsp Grated parmesan cheese

2 tbsp Low-sodium chicken broth

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp 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 on both sides.

• 3

  Heat the olive oil 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 for 3 minutes, then slice 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 chicken broth in a small bowl until smooth and combined.

• 7

  Add the yogurt mixture to the skillet, stirring constantly on low heat to prevent curdling until the sauce is just warmed through.

• 8

  Toss the cooked fettuccine and sliced chicken into the sauce until every strand is evenly coated.

• 9

  Garnish with fresh parsley and serve immediately while hot.