NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole grain penne pasta

1 tbsp basil pesto

2 tbsp plain nonfat Greek yogurt

1 tbsp sun-dried tomatoes

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

1 tsp extra virgin olive oil

PREPARATION

• 1

  Bring a medium 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, slice the chicken breast into bite-sized pieces and season with sea salt, black pepper, and garlic powder.

• 3

  Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sauté for 5-7 minutes until golden brown and cooked through.

• 4

  Before draining the pasta, reserve 2 tablespoons of the starchy pasta water.

• 5

  Lower the skillet heat to low. Add the cooked pasta, sun-dried tomatoes, and baby spinach to the skillet with the chicken.

• 6

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

• 7

  Pour the pesto mixture over the pasta and chicken, tossing gently for 1 minute until the spinach is wilted and the sauce is creamy and warm.