NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz dry fettuccine

1 tsp extra virgin olive oil

1 clove garlic

2 tbsp plain non-fat Greek yogurt

1 tbsp grated parmesan cheese

1 tsp lemon juice

0.25 tsp sea salt

0.13 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.

• 2

  Reserve 2 tablespoons of the pasta cooking water, then drain the noodles and set aside.

• 3

  While the pasta cooks, season the chicken breast with half of the sea salt and black pepper.

• 4

  Heat the olive oil in a skillet over medium heat and sauté the chicken until golden and cooked through, about 5 to 6 minutes per side.

• 5

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

• 6

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

• 7

  Whisk in the Greek yogurt, parmesan cheese, lemon juice, and the reserved pasta water until a smooth sauce forms.

• 8

  Add the cooked fettuccine and sliced chicken back into the skillet, tossing gently to coat everything in the velvety sauce.

• 9

  Garnish with fresh parsley and the remaining salt and pepper before serving immediately.