NUTRITION

SERVINGS

INGREDIENTS

8 oz boneless skinless chicken thighs

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 oz whole wheat fettuccine

0.25 cup plain nonfat Greek yogurt

1 tbsp grated parmesan cheese

1 clove garlic

1 tbsp unsweetened almond milk

1 tsp fresh parsley

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

  While the pasta cooks, season the chicken thighs evenly with sea salt, black pepper, and garlic powder.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 5-7 minutes per side until golden brown and fully cooked.

• 4

  Remove the chicken from the skillet and let it rest for 3 minutes before slicing into thin strips.

• 5

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

• 6

  Whisk in the Greek yogurt, parmesan cheese, and almond milk until the sauce is smooth and warm, being careful not to let it boil.

• 7

  Drain the fettuccine and toss it directly into the skillet with the sauce, adding a tablespoon of pasta water if needed to thin.

• 8

  Serve the pasta topped with the sliced chicken thighs and a garnish of fresh chopped parsley.