Name: Chicken Alfredo Fettuccine
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz raw chicken breast; 2 oz dry fettuccine; 1 tsp olive oil; 1 whole garlic clove; 0.25 cup nonfat Greek yogurt; 2 tbsp parmesan cheese; 0.25 cup low-sodium chicken broth; 0.13 tsp sea salt; 0.13 tsp black pepper; 1 tsp fresh parsley

Nutrition

Per serving

544 calories

Protein: 56g; 43% of calories
Carbs: 47g; 36% of calories
Fat: 13g; 21% of calories

Instructions

Prep 10 min · Cook 15 min

Bring a large pot of salted water to a boil and cook the dry fettuccine according to package directions until al dente.
While the pasta cooks, slice the raw chicken breast into thin strips and season with the sea salt and black pepper.
Heat olive oil in a large skillet over medium-high heat; add chicken and sear until golden and cooked through, about 6 minutes.
Remove chicken from the skillet and set aside; lower heat to medium and add the minced garlic clove, sautéing for 30 seconds until fragrant.
Whisk in the chicken broth to deglaze the pan, then stir in the Greek yogurt and parmesan cheese until a smooth sauce forms.
Drain the pasta, reserving a splash of the starchy pasta water, and add the noodles and chicken back into the skillet.
Toss everything together until the sauce is creamy, adding the reserved pasta water if needed to reach your desired consistency.
Garnish with chopped fresh parsley and serve immediately.

Nutrition

Ingredients

Instructions

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