NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz dry whole wheat penne

0.5 cup cherry tomatoes

1 clove garlic

1 tsp olive oil

0.25 cup plain non-fat Greek yogurt

1 tbsp basil pesto

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp red pepper flakes

PREPARATION

• 1

  Bring a small pot of salted water to a boil and cook the whole wheat penne according to package directions until al dente.

• 2

  While the pasta cooks, cut 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. Add the chicken and cook for 4-5 minutes until golden and nearly cooked through.

• 4

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

• 5

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

• 6

  Drain the pasta, reserving 1 tablespoon of pasta water. Add the pasta and reserved water to the skillet with the chicken.

• 7

  Remove the skillet from the heat and stir in the pesto yogurt mixture and red pepper flakes, tossing until the pasta is coated in a creamy sauce.

• 8

  Serve immediately while warm and fragrant.