NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz dry whole wheat fettuccine

0.5 tbsp extra virgin olive oil

1 clove garlic

1 tbsp lemon juice

0.5 tsp lemon zest

1 tbsp fresh parsley

1 tbsp grated parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

1 cup baby spinach

PREPARATION

• 1

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

• 2

  While the pasta cooks, season the chicken breast evenly with sea salt and black pepper on both sides.

• 3

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

• 4

  Remove the chicken from the skillet, let it rest for 2 minutes, then slice it into thin strips.

• 5

  In the same skillet, reduce heat to medium and add the minced garlic and baby spinach, sautéing for 1 minute until the spinach is wilted.

• 6

  Add the cooked fettuccine, lemon juice, lemon zest, and sliced chicken back into the skillet, tossing well to combine and coat.

• 7

  Remove from heat and garnish with fresh parsley and grated parmesan cheese before serving.