NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1.25 oz Whole wheat penne pasta

1 tbsp Basil pesto

2 tbsp Plain Greek yogurt

1 tbsp Sun-dried tomatoes

1 cup Fresh baby spinach

0.5 tsp Extra virgin 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 until al dente according to package directions.

• 2

  While pasta cooks, heat the extra virgin 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 and cooked through.

• 4

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

• 5

  Reduce heat to low and stir in the fresh baby spinach until it just begins to wilt.

• 6

  In a small bowl, whisk together the basil pesto and Greek yogurt with one tablespoon of hot pasta water to create a creamy sauce.

• 7

  Drain the pasta and toss it into the skillet with the chicken and vegetables.

• 8

  Pour the creamy pesto sauce over the mixture, tossing gently to coat everything evenly before serving.