NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1.5 oz Dry fettuccine pasta

0.25 cup Plain non-fat Greek yogurt

2 tbsp Grated parmesan cheese

1 tsp Extra virgin olive oil

1 cup Spiralized zucchini

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

2 tbsp Reserved pasta water

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente.

• 2

  Reserve 2 tablespoons of the starchy pasta water before draining the noodles.

• 3

  Season the chicken breast strips with sea salt and black pepper.

• 4

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

• 5

  Add the minced garlic and spiralized zucchini to the skillet, sautéing for 2 minutes until the zucchini is slightly softened.

• 6

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

• 7

  Reduce the skillet heat to low, add the cooked pasta, and pour the yogurt mixture over the chicken and vegetables.

• 8

  Toss everything together gently until the sauce is creamy and coats the pasta evenly.

• 9

  Garnish with fresh chopped parsley and serve immediately.