NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.3 cup whole wheat penne pasta

1.5 tbsp basil pesto

2 tbsp plain nonfat Greek yogurt

1 cup fresh baby spinach

1 clove garlic

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Cook the whole wheat penne in a pot of boiling water according to package directions until al dente.

• 2

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

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat and add the minced garlic clove.

• 4

  Add the chicken to the skillet and sauté until golden brown and cooked through, approximately 6 to 8 minutes.

• 5

  In a small bowl, whisk together the basil pesto and Greek yogurt until smooth to create the creamy sauce base.

• 6

  Lower the skillet heat to medium-low and add the fresh baby spinach, stirring until the leaves are just wilted.

• 7

  Drain the pasta, reserving one tablespoon of the cooking water, and add both to the skillet with the chicken and spinach.

• 8

  Pour the creamy pesto sauce over the mixture and toss everything together until evenly coated and heated through.