NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz fettuccine pasta

0.25 cup plain Greek yogurt

2 tbsp parmesan cheese

1 tsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp 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 directions until al dente, reserving 1/4 cup of 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 brown and cooked through, about 5-6 minutes per side.

• 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.

• 6

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

• 7

  Add the cooked pasta and the yogurt mixture to the skillet, tossing gently to coat.

• 8

  Gradually add the reserved pasta water one tablespoon at a time until the sauce reaches a smooth, creamy consistency.

• 9

  Fold the sliced chicken back into the pasta and garnish with freshly chopped parsley before serving.