NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole grain penne

0.25 cup plain non-fat Greek yogurt

1 tbsp basil pesto

1 cup fresh baby spinach

0.5 cup cherry tomatoes

1 clove garlic

1 tsp extra virgin olive oil

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 grain penne according to package directions until al dente.

• 2

  While the pasta cooks, dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 3

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

• 4

  Add the minced garlic and halved cherry tomatoes to the skillet, cooking for 2 minutes until the tomatoes begin to soften.

• 5

  Lower the heat to low and stir in the fresh baby spinach until it is just wilted.

• 6

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

• 7

  Drain the pasta, reserving two tablespoons of the cooking water, then add the pasta and the yogurt-pesto mixture to the skillet.

• 8

  Toss everything together gently over low heat, adding the reserved water if needed to reach a velvety consistency, and serve immediately.