NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz brown rice fettuccine

0.25 cup Greek yogurt

1 tbsp parmesan cheese

1 tsp olive oil

1 clove garlic

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 brown rice fettuccine according to package directions until al dente.

• 2

  Before draining the pasta, reserve approximately 0.25 cup of the starchy pasta water and set it aside.

• 3

  While the pasta cooks, slice the chicken breast into thin strips and season evenly with the sea salt and black pepper.

• 4

  Heat the olive oil in a large skillet over medium-high heat. Add the chicken strips and sear for 5-6 minutes until golden brown and cooked through.

• 5

  Reduce the heat to low and add the minced garlic to the skillet, sautéing for 30 seconds until fragrant.

• 6

  In a small bowl, whisk together the Greek yogurt and grated parmesan cheese until smooth.

• 7

  Add the cooked pasta and the yogurt mixture to the skillet with the chicken, slowly adding the reserved pasta water one tablespoon at a time to reach a creamy consistency.

• 8

  Toss everything together gently over low heat just until the sauce is warmed through, being careful not to boil the yogurt.

• 9

  Garnish with freshly chopped parsley and serve immediately.