Name: Chicken alfredo pasta bowl
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1.5 oz fettuccine; 6 oz boneless skinless chicken breast, pounded to 3/4-inch thickness and patted dry; 2 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; 6 1/3 cups water

Instructions

Prep 15 min · Cook 10 min

Season the chicken with a quarter of the salt and all the pepper. Heat the oil in a nonstick skillet over medium-high heat. Sear the chicken for 4 to 5 minutes, flip, and cook for 4 to 5 minutes more until deep golden. Done when opaque in the center, 165°F.
While the chicken sears, bring the 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 1/4 cup of the pasta water, and set aside.
Remove the chicken from the skillet to a plate and rest for 3 minutes. Lower the skillet heat to medium and add the garlic, cooking for 1 minute until fragrant. Pour in the broth and simmer for 1 to 2 minutes until reduced by half.
Remove the skillet from the heat and let it cool for 30 seconds. In a small bowl, whisk the Greek yogurt with a spoonful of the warm pasta water, then stir into the skillet along with the parmesan and the remaining salt.
Slice the chicken into strips. Add the pasta and chicken to the skillet, tossing to coat in the sauce over low heat. Add a splash of the reserved pasta water if needed to reach a creamy consistency.

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Instructions

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