NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz whole wheat fettuccine

0.25 cup plain Greek yogurt

2 tbsp grated parmesan cheese

0.5 tbsp extra virgin olive oil

2 cloves garlic

0.25 cup low-sodium chicken broth

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 whole wheat fettuccine according to package instructions until al dente.

• 2

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

• 3

  Heat the extra virgin olive oil in a large 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 skillet and let it rest for a few minutes before slicing into thin strips.

• 5

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

• 6

  Whisk in the chicken broth, Greek yogurt, and grated parmesan cheese, stirring constantly until the sauce is smooth and slightly thickened.

• 7

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

• 8

  Garnish with finely chopped fresh parsley and serve immediately.