NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 oz Dry whole wheat fettuccine

0.5 tbsp Extra virgin olive oil

1 cup Fresh baby spinach

1 clove Garlic

1 tbsp Fresh lemon juice

0.25 tsp Lemon zest

1 tbsp Grated parmesan cheese

1 tbsp 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 whole wheat fettuccine according to package directions until al dente.

• 2

  While the pasta cooks, season the chicken breast with half of the 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 cooked through and golden brown.

• 4

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

• 5

  In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant, then add the baby spinach and cook until just wilted.

• 6

  Add the cooked fettuccine, lemon juice, lemon zest, remaining salt, and pepper to the skillet, tossing well to coat the noodles in the pan juices.

• 7

  Return the sliced chicken to the pan along with the fresh parsley and toss once more to combine.

• 8

  Serve immediately, garnished with the grated parmesan cheese for a savory finish.