NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1.5 oz Dry fettuccine

0.5 tbsp Extra virgin olive oil

2 cloves Garlic

1 cup Baby spinach

1 tbsp Lemon juice

1 tsp Lemon zest

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

PREPARATION

• 1

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

• 2

  Slice the chicken breast into thin strips and season evenly with the sea salt, black pepper, and dried oregano.

• 3

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

• 4

  Reduce the heat to medium, add the minced garlic and baby spinach to the skillet, and sauté until the spinach is just wilted.

• 5

  Drain the pasta, reserving two tablespoons of the pasta water, and add the noodles directly into the skillet with the chicken.

• 6

  Stir in the lemon juice, lemon zest, and fresh parsley, adding the reserved pasta water to create a light, silky sauce.

• 7

  Toss everything together until well combined and serve immediately while hot.