NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1.5 oz Brown rice fettuccine

1 tsp Olive oil

2 clove Garlic

0.25 cup Plain Greek yogurt

1 tbsp Parmesan cheese

0.25 cup Low-sodium chicken broth

1 cup Fresh baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Cook the brown rice fettuccine in a large pot of boiling salted water according to package directions until al dente.

• 2

  While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.

• 3

  Season the chicken breast with sea salt and black pepper, then sauté in the skillet until golden brown and cooked through.

• 4

  Remove the chicken from the skillet and set aside; in the same pan, add the minced garlic and sauté for 30 seconds.

• 5

  Reduce heat to low and whisk in the chicken broth, Greek yogurt, and parmesan cheese until the sauce is smooth and warm.

• 6

  Stir in the baby spinach until just wilted, then return the chicken to the pan.

• 7

  Toss the cooked fettuccine with the sauce and chicken, garnishing with fresh parsley before serving.