NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz whole wheat fettuccine

0.25 cup plain non-fat Greek yogurt

1 tbsp grated parmesan cheese

1 tsp extra virgin olive oil

1 clove garlic

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the whole wheat 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.

• 4

  Heat olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through, then set aside to rest before slicing.

• 5

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

• 6

  Whisk together the Greek yogurt, parmesan cheese, and reserved pasta water in a small bowl until smooth.

• 7

  Add the cooked pasta and spinach to the skillet, pouring the yogurt mixture over the top.

• 8

  Toss gently over low heat until the spinach is wilted and the sauce is creamy, then top with sliced chicken.