NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Boneless skinless chicken breast

1.5 oz Whole wheat fettuccine

2 tbsp Plain Greek yogurt

1 tbsp Grated parmesan cheese

1 tsp Olive oil

1 clove Garlic

1 cup Fresh baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Low-sodium chicken broth

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the whole wheat fettuccine according to package directions until al dente.

• 2

  Before draining the pasta, reserve 2 tablespoons of the starchy pasta water and set aside.

• 3

  Season the chicken breast evenly with sea salt and black pepper.

• 4

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

• 5

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

• 6

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

• 7

  Add the chicken broth and fresh baby spinach to the skillet, stirring until the spinach is just wilted.

• 8

  Remove the skillet from the heat and whisk in the Greek yogurt and parmesan cheese until the sauce is smooth and creamy.

• 9

  Add the cooked fettuccine and reserved pasta water to the skillet, tossing thoroughly to coat the noodles in the sauce.

• 10

  Divide the pasta into a bowl, top with the sliced chicken, and serve immediately.