NUTRITION

SERVINGS

INGREDIENTS

1.5 oz whole wheat penne

4 oz chicken breast

1 tbsp basil pesto

2 tbsp non-fat Greek yogurt

2 tbsp sun-dried tomatoes

1 cup fresh spinach

1 tsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the whole wheat penne according to package directions until al dente, reserving 2 tablespoons of pasta water before draining.

• 2

  While the pasta cooks, heat the olive oil in a large skillet over medium heat and add the diced chicken breast, sea salt, and black pepper.

• 3

  Cook the chicken for 5-7 minutes until golden brown and cooked through, then add the minced garlic and chopped sun-dried tomatoes, sautéing for another minute until fragrant.

• 4

  Lower the heat and stir in the fresh spinach until it just begins to wilt.

• 5

  Add the cooked pasta, basil pesto, non-fat Greek yogurt, and the reserved pasta water to the skillet.

• 6

  Toss everything together until the sauce is creamy and coats the pasta evenly, then serve immediately.