NUTRITION

SERVINGS

INGREDIENTS

4.5 oz boneless skinless chicken breast

1.5 oz whole grain fettuccine pasta

1 tsp extra virgin olive oil

0.25 cup non-fat plain Greek yogurt

2 tbsp grated parmesan cheese

1 clove garlic

1 cup baby spinach

2 tbsp unsweetened almond milk

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 fettuccine according to package directions until al dente.

• 2

  Season the chicken breast with sea salt, black pepper, and garlic powder on both sides.

• 3

  Heat olive oil in a skillet over medium-high heat and sear the chicken for 5-7 minutes per side until golden and cooked through.

• 4

  Remove chicken from the pan, let it rest for 5 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

  Whisk in the Greek yogurt, almond milk, and parmesan cheese until the sauce is smooth and creamy.

• 7

  Add the baby spinach to the sauce and stir until just wilted.

• 8

  Toss the cooked pasta and sliced chicken into the sauce until well-coated, adding a splash of pasta water if needed to reach desired consistency.