Ingredients:

  • 8 oz (225g) whole wheat fettuccine
  • 1 lb (450g) skinless, boneless chicken breast, diced into 1-inch pieces
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 cup (240ml) low-fat (1% or 2%) milk
  • 1/2 cup (50g) grated Parmesan cheese, freshly grated preferred
  • Salt, to taste
  • Black pepper, freshly ground, to taste
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Cook the fettuccine according to package directions. Reserve about ½ cup of pasta water before draining. Drain the pasta and set aside.
  2. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant (about 30 seconds - be careful not to burn it!). Add diced chicken, season with salt and pepper. Cook until chicken is cooked through and no longer pink.
  3. Pour in low-fat milk and bring to a simmer. Reduce heat to low and stir in Parmesan cheese until melted and smooth. If the sauce is too thick, add a splash of the reserved pasta water to thin it out.
  4. Add cooked fettuccine to the skillet and toss to coat with the sauce. Cook for 1-2 minutes, allowing the pasta to absorb the sauce.
  5. Garnish with fresh parsley and serve immediately.