NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 oz Whole wheat fettuccine

0.5 tbsp Extra virgin olive oil

2 tbsp Nonfat Greek yogurt

1 tbsp Grated parmesan cheese

1 clove Garlic

1 cup Fresh baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

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

• 2

  While the pasta cooks, season the chicken breast with sea salt, black pepper, and garlic powder.

• 3

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

• 4

  Remove the chicken from the pan, let it rest for 2 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

  Reserve 0.25 cup of the starchy pasta water, then drain the pasta.

• 7

  Whisk the Greek yogurt, parmesan cheese, and 2 tablespoons of the reserved pasta water into the skillet until a smooth sauce forms.

• 8

  Add the spinach to the sauce and stir until just wilted.

• 9

  Toss the cooked fettuccine and sliced chicken into the sauce, adding more pasta water if needed to reach a velvety consistency.

• 10

  Serve immediately with an extra crack of black pepper.