NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

3 oz Whole wheat fettuccine

3.5 tsp Extra virgin olive oil

0.25 cup Non-fat Greek yogurt

1 tbsp Grated parmesan cheese

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the whole wheat fettuccine until al dente, reserving 2 tablespoons of the starchy pasta water before draining.

• 2

  Season the chicken breast evenly with half of the sea salt and black pepper.

• 3

  Heat the olive oil in a skillet over medium heat and sear the chicken for 6 to 7 minutes per side until golden brown and cooked through, then remove and slice into thin strips.

• 4

  In the same skillet, reduce the heat to low and sauté the minced garlic for 30 seconds until fragrant but not browned.

• 5

  In a small bowl, whisk together the Greek yogurt, grated parmesan, and the reserved pasta water to create a smooth sauce base.

• 6

  Add the yogurt mixture to the skillet and stir constantly on low heat to warm through without curdling.

• 7

  Toss the cooked fettuccine and sliced chicken into the sauce until every strand is creamy and well-coated.

• 8

  Garnish with fresh chopped parsley and the remaining sea salt and pepper before serving immediately.