NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz dry whole wheat fettuccine

1 tsp extra virgin olive oil

1 clove garlic

2 tbsp 0% plain Greek yogurt

1.5 tbsp grated parmesan cheese

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  While the pasta cooks, season the chicken breast with half of the sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through.

• 4

  Remove the chicken from the skillet, let it rest for 2 minutes, then slice into thin strips.

• 5

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

• 6

  In a small bowl, whisk together the Greek yogurt, grated parmesan, and the remaining salt and pepper.

• 7

  Drain the pasta, reserving 2 tablespoons of the starchy cooking water.

• 8

  Add the pasta, reserved water, yogurt mixture, and baby spinach to the skillet, tossing gently until the sauce is creamy and the spinach is wilted.

• 9

  Top the pasta with the sliced chicken and serve immediately.