NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz dry brown rice fettuccine

1 tsp extra virgin olive oil

2 tbsp plain 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 pot of salted water to a boil and cook the brown rice fettuccine according to package directions until al dente.

• 2

  Reserve 0.25 cup of the starchy pasta water before draining the noodles.

• 3

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

• 4

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

• 5

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

• 6

  In the same skillet, reduce heat to low and sauté the minced garlic for 30 seconds until fragrant.

• 7

  Whisk together the Greek yogurt, parmesan cheese, and 2 tablespoons of the reserved pasta water in a small bowl until smooth.

• 8

  Add the cooked pasta and sliced chicken back into the skillet, then pour the yogurt mixture over the top.

• 9

  Toss everything gently over low heat, adding more pasta water if needed to reach a creamy consistency.

• 10

  Garnish with fresh chopped parsley and serve immediately.