NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 oz Fettuccine pasta

1 tsp Extra virgin olive oil

1 clove Garlic

1 tbsp Lemon juice

1 tsp Lemon zest

1 cup Baby spinach

1 tbsp Grated parmesan cheese

1 tsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

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 and black pepper on both sides.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 6-7 minutes per side until golden and cooked through.

• 4

  Remove the chicken from the skillet and let it rest for 2 minutes before slicing it into thin, bite-sized strips.

• 5

  In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant, then stir in the lemon juice and zest.

• 6

  Add the cooked pasta, sliced chicken, and baby spinach to the skillet, tossing gently until the spinach is slightly wilted.

• 7

  Garnish the dish with grated parmesan cheese and fresh chopped parsley before serving immediately.