Name: Garlic chicken and spinach alfredo
Prep time: 16 min
Cook time: 9 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1.5 oz fettuccine; 6 oz boneless skinless chicken breast, sliced into 1/2-inch strips; 1 tsp salt; 1/2 tsp black pepper; 1 tsp olive oil; 2 cloves garlic, minced; 1/4 cup chicken broth; 3 tbsp nonfat Greek yogurt; 1 1/2 tbsp grated parmesan cheese; 1 tsp lemon juice; 1 1/2 tsp fresh parsley, chopped; 6 1/4 cups water; 3 oz spinach

Instructions

Prep 16 min · Cook 9 min

Bring water and half the salt to a boil in a large pot. Add the pasta and cook for 10 to 12 minutes until tender. Drain, reserving a cup of the starchy cooking water.
While the pasta cooks, season the chicken strips with half the remaining salt and half the pepper.
Heat olive oil in a nonstick skillet over medium-high heat. Add the chicken in a single layer and cook for 3 minutes, flip, and cook for 3 minutes more until golden and opaque in the center. Done when opaque in the center, 165°F.
Remove chicken from the pan. Lower heat to medium, add garlic and cook for 1 minute until fragrant. Pour in the chicken broth and simmer for 2 minutes, scraping the bottom of the pan to release the brown bits.
Remove the skillet from the heat and let it stop bubbling for 30 seconds. Whisk in the Greek yogurt, parmesan, lemon juice, and the rest of the salt and pepper. Add a tablespoon of reserved pasta water and whisk until smooth.
Add the cooked pasta, chicken, and spinach back to the skillet. Place over very low heat and toss for 2 minutes, adding the spinach in handfuls until fully wilted and the sauce is warmed through. Thin with more pasta water if needed and garnish with parsley.

Nutrition

Ingredients

Instructions

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