NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz whole wheat fettuccine

1 tsp extra virgin olive oil

1 clove garlic

0.25 cup plain non-fat Greek yogurt

2 tbsp grated parmesan cheese

2 tbsp 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 fettuccine according to package directions until al dente.

• 2

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

• 3

  Heat the olive oil in a non-stick skillet over medium-high heat and sear the chicken for 5-6 minutes per side until fully cooked through.

• 4

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

• 5

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

• 6

  Whisk together the Greek yogurt, parmesan cheese, and chicken broth in a small bowl until smooth.

• 7

  Add the yogurt mixture to the skillet over very low heat, stirring constantly to prevent curdling until the sauce is warm.

• 8

  Drain the pasta, reserving a tablespoon of pasta water, and add the noodles to the skillet.

• 9

  Toss the pasta and sliced chicken in the sauce, adding the reserved pasta water if needed to reach a creamy consistency.

• 10

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