NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1 oz Whole wheat fettuccine

0.25 cup Plain Greek yogurt

2 tbsp Grated Parmesan cheese

1 tsp Extra virgin olive oil

1 clove Garlic

1 cup Fresh baby spinach

0.25 cup Low-sodium chicken broth

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tsp Fresh parsley

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Remove the chicken from the skillet, let it rest for 3 minutes, then slice into thin strips.

• 5

  In the same skillet, lower the heat to medium and add the minced garlic, sautéing for 30 seconds until fragrant.

• 6

  Whisk together the Greek yogurt, chicken broth, and grated Parmesan cheese in a small bowl, then pour the mixture into the skillet.

• 7

  Stir the sauce constantly for 1-2 minutes until warmed through and slightly thickened, ensuring it does not boil.

• 8

  Add the cooked pasta and baby spinach to the skillet, tossing gently until the spinach is wilted and the pasta is coated in the velvety sauce.

• 9

  Top with the sliced chicken and fresh parsley before serving.