NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

2 oz Whole wheat fettuccine

0.25 cup Non-fat Greek yogurt

1 tbsp Parmesan cheese

1 tsp Olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

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

  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 cooked through and golden.

• 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 sauté the minced garlic for 30 seconds until fragrant.

• 6

  Reserve 2 tablespoons of the hot pasta water, then drain the noodles.

• 7

  In a small bowl, whisk together the Greek yogurt, parmesan cheese, and the reserved pasta water until smooth.

• 8

  Add the cooked pasta and sliced chicken back into the skillet, pour the yogurt mixture over the top, and toss gently on low heat until the sauce is creamy and coats the noodles.

• 9

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