NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked whole wheat penne

1 tbsp basil pesto

0.25 cup 0% plain Greek yogurt

0.5 cup cherry tomatoes

1 cup baby spinach

1 tsp extra virgin olive oil

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp minced garlic

PREPARATION

• 1

  Slice the chicken breast into bite-sized strips and season evenly with sea salt and black pepper.

• 2

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through.

• 3

  Add the minced garlic and halved cherry tomatoes to the skillet, sautéing for 3 minutes until the tomatoes begin to blister.

• 4

  Stir in the baby spinach and cook just until the leaves are wilted and vibrant green.

• 5

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

• 6

  Reduce the heat to low, then add the cooked pasta and the creamy pesto mixture to the skillet.

• 7

  Toss everything together gently until the pasta is well-coated and heated through, then serve immediately.