NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 oz Whole wheat fettuccine

1 tsp Extra virgin olive oil

2 cloves Garlic

0.25 cup Plain non-fat Greek yogurt

1 tbsp Grated parmesan cheese

1 cup Fresh baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

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

  Reserve 0.25 cup of the starchy pasta water before draining the noodles.

• 3

  Season the chicken breast pieces with sea salt, black pepper, and garlic powder.

• 4

  Heat the extra virgin olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through.

• 5

  Add the minced garlic to the skillet and cook for 1 minute until fragrant.

• 6

  Reduce the heat to low and stir in the cooked pasta and fresh baby spinach until the spinach begins to wilt.

• 7

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

• 8

  Pour the yogurt mixture over the pasta and chicken, tossing gently until a creamy sauce forms and coats every strand.