NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat fettuccine

0.25 cup plain Greek yogurt

1 tbsp grated parmesan cheese

1 tsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

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, slice the chicken breast into bite-sized strips and season with the sea salt and black pepper.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through.

• 4

  Lower the heat to medium-low, add the minced garlic to the skillet, and cook for one minute until aromatic.

• 5

  Reserve two tablespoons of the pasta cooking water, then drain the pasta.

• 6

  In a small bowl, whisk together the plain Greek yogurt, grated parmesan cheese, and the reserved pasta water to create a smooth sauce.

• 7

  Add the cooked pasta to the skillet with the chicken, pour in the yogurt mixture, and toss gently over low heat until the sauce is creamy and coats the noodles.

• 8

  Garnish with chopped fresh parsley and serve immediately.