NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1.5 oz Whole wheat fettuccine

1 head Garlic

1 tsp Olive oil

0.25 cup Non-fat Greek yogurt

1 tbsp Parmesan cheese

1 cup Spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Chicken broth

PREPARATION

• 1

  Preheat your oven to 400°F. Slice the top off the garlic head to expose the cloves, drizzle with a drop of oil, wrap tightly in foil, and roast for 35 minutes until the cloves are golden and soft.

• 2

  Bring a large pot of salted water to a boil and cook the whole wheat fettuccine according to the package instructions until al dente, then drain and set aside.

• 3

  Season the chicken breast with half of the sea salt and black pepper. Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 6-7 minutes per side until fully cooked.

• 4

  Remove the chicken from the skillet and let it rest before slicing into strips. Squeeze the roasted garlic cloves out of their skins into a bowl and mash them into a smooth paste.

• 5

  In the same skillet, whisk together the mashed garlic, Greek yogurt, parmesan cheese, chicken broth, and the remaining salt and pepper over low heat until a creamy sauce forms.

• 6

  Add the cooked fettuccine and fresh spinach to the skillet, tossing gently until the spinach is wilted and the pasta is thoroughly coated in the velvety sauce.

• 7

  Top the pasta with the sliced chicken breast and serve immediately while hot.