NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz whole wheat penne

1 tbsp basil pesto

2 tbsp plain Greek yogurt

1 cup baby spinach

0.5 cup cherry tomatoes

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the whole wheat penne according to package directions until al dente.

• 2

  While the pasta cooks, cut the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium heat and sauté the chicken until golden and cooked through, about 5-7 minutes.

• 4

  Add the minced garlic and halved cherry tomatoes to the skillet, cooking for 2 minutes until the tomatoes begin to soften and release their juices.

• 5

  Stir in the baby spinach and cook just until wilted, then remove the skillet from the heat.

• 6

  In a small bowl, whisk together the basil pesto and Greek yogurt until smooth.

• 7

  Drain the pasta, reserving two tablespoons of pasta water, and add the pasta to the skillet with the chicken and vegetables.

• 8

  Pour the creamy pesto sauce over the mixture, add the reserved pasta water, and toss everything together until the pasta is well coated and the sauce is silky.