NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

2 oz Dry whole-grain fettuccine

0.25 cup Non-fat Greek yogurt

1 tbsp Grated parmesan cheese

1 tsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

2 tbsp Pasta water

PREPARATION

• 1

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

• 2

  While the pasta is cooking, season the chicken breast on both sides with sea salt and black pepper.

• 3

  Heat the extra virgin olive oil in a medium skillet over medium heat and sear the chicken for 5-6 minutes per side until fully cooked.

• 4

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

• 5

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

• 6

  In a small bowl, whisk together the Greek yogurt, grated parmesan, and 2 tablespoons of reserved hot pasta water until smooth.

• 7

  Drain the fettuccine and add it to the skillet, then pour the yogurt mixture over the noodles and toss gently to coat.

• 8

  Top the pasta with the sliced chicken and fresh parsley, then serve immediately while warm.