NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 oz Whole wheat fettuccine

1 tsp Olive oil

1 clove Garlic

2 tbsp Plain non-fat Greek yogurt

1 tbsp Grated parmesan cheese

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 fettuccine according to package directions until al dente, reserving two tablespoons of the pasta water before draining.

• 2

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

• 3

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

• 4

  Remove the chicken from the pan, let it rest for a few minutes, then slice it into thin strips.

• 5

  In the same skillet, reduce the heat to low and sauté the minced garlic for 30 seconds until fragrant but not browned.

• 6

  Whisk the Greek yogurt, parmesan cheese, and the reserved pasta water into the skillet until a smooth, creamy sauce forms.

• 7

  Add the cooked fettuccine and sliced chicken to the skillet, tossing gently to coat every strand in the sauce.

• 8

  Garnish with finely chopped fresh parsley and serve immediately while warm.