NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz brown rice penne

1 tbsp basil pesto

1 tbsp non-fat Greek yogurt

0.5 cup cherry tomatoes

1 cup baby spinach

1 tsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the brown rice penne according to package directions, reserving two tablespoons of pasta water before draining.

• 2

  Heat the olive oil in a large skillet over medium-high heat and add the diced chicken breast seasoned with sea salt and black pepper.

• 3

  Cook the chicken for 5-7 minutes until golden brown and cooked through, then add the minced garlic and halved cherry tomatoes to the pan.

• 4

  Sauté for 2-3 minutes until the tomatoes begin to soften and burst, then stir in the baby spinach until it is just wilted.

• 5

  In a small bowl, whisk together the basil pesto and non-fat Greek yogurt with the reserved pasta water to create a creamy sauce.

• 6

  Add the cooked pasta to the skillet, pour the creamy pesto sauce over the top, and toss everything together with a squeeze of fresh lemon juice.