NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1.5 oz Dry fettuccine pasta

0.25 cup Plain nonfat Greek yogurt

1 tbsp Grated parmesan cheese

1 tsp Extra virgin olive oil

1 cup Fresh baby spinach

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Reserve 0.25 cup of the pasta cooking water, then drain the noodles and set aside.

• 3

  Season the chicken breast with sea salt and black pepper on both sides.

• 4

  Heat the 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.

• 5

  Remove the chicken from the skillet, let it rest for 3 minutes, then slice it into thin strips.

• 6

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

• 7

  Add the baby spinach to the skillet and cook until just wilted, about 1 minute.

• 8

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

• 9

  Add the cooked pasta and sliced chicken back into the skillet, pour the yogurt sauce over the top, and toss gently to coat.

• 10

  Garnish with fresh chopped parsley and serve immediately while hot.