NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz gluten-free fettuccine

1 tsp olive oil

0.25 cup plain Greek yogurt

1 tbsp parmesan cheese

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  While the pasta cooks, season the chicken breast with half of the sea salt and black pepper.

• 3

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

• 4

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

• 5

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

• 6

  Whisk together the Greek yogurt, lemon juice, parmesan cheese, and the remaining salt and pepper in a small bowl.

• 7

  Reserve 2 tablespoons of the pasta cooking water, then drain the pasta.

• 8

  Add the cooked pasta and the yogurt mixture to the skillet, tossing gently and adding the reserved pasta water as needed to reach a creamy consistency.

• 9

  Fold the sliced chicken back into the pasta and garnish with fresh parsley before serving.