NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 oz Whole wheat fettuccine

1 tsp Extra virgin olive oil

1 clove Garlic

2 tbsp Plain Greek yogurt

1 tbsp Grated parmesan cheese

2 tbsp Low-sodium chicken broth

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 large skillet over medium heat and sauté the chicken for 5-6 minutes per side until golden and cooked through.

• 4

  Remove the chicken from the pan, let it rest for 2 minutes, then slice it into thin strips.

• 5

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

• 6

  Whisk together the Greek yogurt, chicken broth, and parmesan cheese in a small bowl, then pour into the skillet, stirring constantly to create a smooth sauce.

• 7

  Drain the pasta, reserving a splash of pasta water, and add the noodles and sliced chicken into the skillet.

• 8

  Toss everything together until the pasta is coated in the velvety sauce, adding a bit of pasta water if needed to reach your desired consistency.

• 9

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