NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 oz Brown rice fettuccine

0.5 tbsp Extra virgin olive oil

2 tbsp Plain 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

1 tsp Fresh parsley

PREPARATION

• 1

  Bring a large 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 the olive oil in a skillet over medium-high heat and sear the chicken until golden and cooked through, then slice into thin strips.

• 5

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

• 6

  Whisk together the Greek yogurt, grated parmesan, and 2 tablespoons of the reserved pasta water in a small bowl to create a smooth sauce base.

• 7

  Add the cooked pasta, sliced chicken, and baby spinach to the skillet, tossing gently until the spinach just begins to wilt.

• 8

  Remove the skillet from heat and stir in the yogurt sauce, adding more pasta water if needed to reach a velvety consistency, then garnish with fresh parsley.