NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz whole grain penne

1 tbsp basil pesto

0.25 cup plain Greek yogurt

2 tbsp sun-dried tomatoes

1 cup fresh baby spinach

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 grain penne according to package directions until al dente.

• 2

  While pasta cooks, heat olive oil in a large skillet over medium-high heat.

• 3

  Season the diced chicken breast with sea salt and black pepper, then sauté until golden brown and cooked through.

• 4

  Add the minced garlic and chopped sun-dried tomatoes to the skillet, cooking for 1 minute until fragrant.

• 5

  Reduce heat to low and stir in the basil pesto and plain Greek yogurt until a smooth, creamy sauce forms.

• 6

  Add the fresh baby spinach to the skillet and toss until just wilted.

• 7

  Drain the pasta, reserving a small amount of pasta water, and fold the noodles into the creamy pesto chicken mixture.

• 8

  Thin the sauce with a tablespoon of pasta water if needed and serve immediately.