NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz brown rice fettuccine

1 tsp extra virgin olive oil

1 clove garlic

0.25 cup Greek yogurt

1 tbsp parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp parsley

PREPARATION

• 1

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

• 2

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

• 3

  Season the chicken breast with sea salt, black pepper, and garlic powder.

• 4

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

• 5

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

• 6

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

• 7

  Whisk in the Greek yogurt, parmesan cheese, and reserved pasta water until a smooth, creamy sauce forms.

• 8

  Add the cooked pasta and sliced chicken back to the skillet, tossing gently to coat everything in the velvety sauce.

• 9

  Garnish with fresh chopped parsley before serving.