Name: High-Protein Chicken Alfredo with Whole Wheat Fettuccine
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 1.5 oz whole wheat fettuccine; 1 tsp olive oil; 0.25 cup plain non-fat Greek yogurt; 1 tbsp grated parmesan cheese; 1 cup fresh baby spinach; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 2 tbsp water

Nutrition

Per serving

352 calories

Protein: 47g; 53% of calories
Carbs: 17g; 19% of calories
Fat: 11g; 28% of calories

Instructions

Prep 10 min · Cook 12 min

Bring a large pot of salted water to a boil and cook the whole wheat fettuccine according to package directions until al dente.
While the pasta cooks, season the sliced chicken breast evenly with garlic powder, sea salt, and black pepper.
Heat the olive oil in a large non-stick skillet over medium-high heat and sear the chicken until golden brown and cooked through, about 6 to 8 minutes.
Carefully reserve 2 tablespoons of the starchy pasta water from the pot before draining the noodles.
Reduce the skillet heat to low, then add the cooked pasta and fresh baby spinach to the chicken, tossing gently until the spinach begins to wilt.
In a small bowl, whisk together the Greek yogurt, grated parmesan, and the reserved pasta water until the mixture is smooth and combined.
Remove the skillet from the heat and stir in the yogurt mixture until a creamy, velvety sauce coats every strand of pasta and piece of chicken.

Nutrition

Ingredients

Instructions

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