NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

2.5 oz Whole wheat fettuccine

2 tbsp Plain Greek yogurt

1 tbsp Grated parmesan cheese

2 tsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

2 tbsp Pasta water

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 pasta cooks, season the chicken breast with sea salt and black pepper on both sides.

• 3

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

• 4

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

• 5

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

• 6

  Whisk together the plain Greek yogurt, grated parmesan cheese, and reserved pasta water in a small bowl until smooth.

• 7

  Add the cooked pasta and sliced chicken back to the skillet, pour the yogurt mixture over them, and toss gently until the sauce is creamy and coats every strand.

• 8

  Garnish with fresh chopped parsley and serve immediately.