NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz whole wheat penne pasta

1 tbsp basil pesto

2 tbsp plain Greek yogurt

1 cup fresh baby spinach

0.5 cup cherry tomatoes

0.5 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

  Reserve 2 tablespoons of the pasta cooking water, then drain the pasta and set aside.

• 3

  Season the chicken breast with sea salt and black pepper on both sides.

• 4

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through.

• 5

  Remove the chicken from the skillet, let it rest for 2 minutes, then slice it into bite-sized strips.

• 6

  In the same skillet, add the minced garlic and halved cherry tomatoes, sautéing for 2 minutes until the tomatoes begin to soften.

• 7

  Reduce the heat to low and stir in the basil pesto, Greek yogurt, and reserved pasta water to create a creamy sauce.

• 8

  Add the cooked pasta, sliced chicken, and baby spinach to the skillet, tossing gently until the spinach is wilted and everything is evenly coated.