NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 oz Brown rice fettuccine

0.5 tbsp Extra virgin olive oil

2 cloves Garlic

2 cups Baby spinach

1 tbsp Lemon juice

0.5 tsp Lemon zest

0.25 cup Low-sodium chicken broth

1 tbsp Grated parmesan cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Red pepper flakes

PREPARATION

• 1

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

• 2

  Reserve 2 tablespoons of the pasta cooking water, then drain the noodles and set aside.

• 3

  Season the chicken breast strips evenly with sea salt and black pepper.

• 4

  Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.

• 5

  Add the chicken to the skillet and cook for 5-6 minutes, turning occasionally, until golden brown and cooked through.

• 6

  Reduce the heat to medium and add the minced garlic and red pepper flakes, sautéing for 30 seconds until the garlic is fragrant but not browned.

• 7

  Pour in the chicken broth and lemon juice, using a wooden spoon to scrape up any flavorful browned bits from the bottom of the pan.

• 8

  Add the cooked fettuccine and fresh baby spinach to the skillet, tossing gently with tongs until the spinach is just wilted.

• 9

  Stir in the lemon zest, reserved pasta water, and grated parmesan cheese to create a light, silky sauce that coats the noodles.

• 10

  Serve immediately in a warm bowl while the citrus aromas are at their peak.