NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz dry whole-grain fettuccine

0.25 cup plain non-fat Greek yogurt

2 tbsp grated parmesan cheese

1 clove garlic

1 tsp extra virgin olive oil

2 tbsp low-sodium chicken broth

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 fettuccine according to package directions until al dente.

• 2

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

• 3

  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.

• 4

  Remove the chicken from the pan, let it rest for a few minutes, 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 in the chicken broth, Greek yogurt, and parmesan cheese until the sauce is smooth and creamy.

• 7

  Toss the cooked pasta and sliced chicken into the sauce, adding a splash of pasta water if needed to reach your desired consistency.

• 8

  Garnish with fresh parsley and the remaining black pepper before serving.