NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat fettuccine

1 tsp olive oil

2 cloves garlic

0.25 cup plain Greek yogurt

1 tbsp parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

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, reserving 0.25 cup of pasta water before draining.

• 2

  Season the chicken breast evenly with sea salt, black pepper, and dried oregano.

• 3

  Heat olive oil in a large skillet over medium-high heat and sear the chicken for 5-7 minutes per side until golden brown and cooked through.

• 4

  Remove the chicken from the pan and let it rest for 5 minutes before slicing into thin strips.

• 5

  In the same skillet, reduce heat to low and sauté minced garlic for 1 minute until fragrant.

• 6

  Whisk the Greek yogurt and parmesan cheese together in a small bowl, then add to the skillet with the reserved pasta water, stirring constantly to create a smooth sauce.

• 7

  Add the cooked pasta and sliced chicken back into the skillet, tossing gently to coat every strand in the creamy sauce.

• 8

  Garnish with freshly chopped parsley and serve immediately.