Yellow & Green Pasta
Cook fettuccine in boiling water, adding a handful of frozen peas at the last minute. Meanwhile, sauté thin-sliced chicken breast and trimmed sugar snap peas in olive oil.
Remove from heat. Mix the chicken, peas, and pasta with ½ cup plain Greek yogurt, a handful of grated Parmesan, and about ¼ cup of reserved pasta cooking water. Serve with parsley, lemon juice, and salt and pepper to taste.