NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 oz Whole wheat fettuccine

1 tsp Olive oil

1 clove Garlic

2 tbsp Plain non-fat Greek yogurt

1 tbsp Grated parmesan cheese

1 cup Fresh baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Boil a pot of salted water and cook the fettuccine according to package directions until al dente, reserving two tablespoons of pasta water.

• 2

  Season the chicken breast with sea salt and black pepper.

• 3

  Heat olive oil in a skillet over medium heat and sear the chicken until golden and cooked through, then slice into thin strips.

• 4

  In the same skillet, sauté minced garlic for thirty seconds until fragrant.

• 5

  Lower the heat to low and stir in the Greek yogurt, parmesan cheese, and the reserved pasta water to create a creamy sauce.

• 6

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

• 7

  Toss the cooked pasta and sliced chicken into the skillet until every strand is well coated.

• 8

  Garnish with fresh chopped parsley and serve immediately.