NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz whole wheat penne pasta

1 tbsp basil pesto

2 tbsp non-fat plain Greek yogurt

1 cup baby spinach

0.5 cup cherry tomatoes

1 clove garlic

0.5 tsp 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 wheat penne according to package directions until al dente. Reserve 2 tablespoons of pasta water before draining.

• 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 heat. Add the chicken and cook for 5-6 minutes until golden and cooked through.

• 4

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

• 5

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

• 6

  Reduce the skillet heat to low. Add the cooked pasta, baby spinach, and the pesto-yogurt mixture to the skillet.

• 7

  Toss everything together, adding the reserved pasta water as needed to create a silky sauce, until the spinach is just wilted and the pasta is well coated.