NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz whole wheat fettuccine

0.25 cup plain non-fat Greek yogurt

2 tbsp grated parmesan cheese

1 clove garlic

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

1 tsp lemon juice

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions, reserving 0.25 cup of the pasta water before draining.

• 2

  Season the chicken breast with half of the sea salt and black pepper.

• 3

  Heat the olive oil in a skillet over medium-high heat and sear the chicken until golden and cooked through, then remove from the pan and slice into thin strips.

• 4

  Lower the skillet heat to low and sauté the minced garlic for 30 seconds until fragrant.

• 5

  In a small bowl, whisk together the Greek yogurt, parmesan cheese, lemon juice, and the remaining salt and pepper.

• 6

  Add the cooked pasta and the yogurt mixture to the skillet, tossing gently while adding the reserved pasta water one tablespoon at a time until a velvety sauce forms.

• 7

  Return the sliced chicken to the skillet to warm through and garnish with chopped fresh parsley before serving.