NUTRITION

SERVINGS

INGREDIENTS

4.75 ounce Chicken breast

1.5 ounce Whole wheat fettuccine

0.25 cup Plain Greek yogurt

2 tablespoon Grated parmesan cheese

1 teaspoon Extra virgin olive oil

1 clove Garlic

1 cup Fresh baby spinach

0.25 teaspoon Sea salt

0.25 teaspoon Black pepper

1 teaspoon Fresh parsley

PREPARATION

• 1

  Boil a large pot of salted water and cook the fettuccine according to package directions until al dente, reserving two tablespoons of pasta water before draining.

• 2

  While the pasta cooks, heat the olive oil in a large skillet over medium-high heat and add the chicken breast seasoned with the sea salt and black pepper.

• 3

  Sauté the chicken for 5-7 minutes until golden brown and cooked through, then add the minced garlic and baby spinach, stirring until the spinach is wilted.

• 4

  In a small bowl, whisk together the Greek yogurt and grated parmesan cheese until smooth.

• 5

  Reduce the skillet heat to low, add the cooked pasta and the yogurt mixture, tossing gently while adding the reserved pasta water to create a creamy consistency.

• 6

  Garnish the dish with chopped fresh parsley and serve immediately.