NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Dry whole wheat fettuccine

5 oz Chicken breast

1 tsp Extra virgin olive oil

1 clove Garlic

0.25 cup Nonfat Greek yogurt

1 tbsp Grated parmesan cheese

1 cup Baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.

• 3

  Season the chicken breast with sea salt and black pepper, then sauté in the skillet until golden and cooked through.

• 4

  Reduce the heat to low, add the minced garlic and baby spinach, and stir until the spinach is just wilted.

• 5

  Whisk together the Greek yogurt, parmesan cheese, and two tablespoons of the hot pasta water in a small bowl until smooth.

• 6

  Drain the pasta and add it to the skillet, then pour the yogurt mixture over the top and toss gently until the sauce coats every strand.

• 7

  Garnish with fresh parsley and serve immediately while hot.