NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz whole wheat penne

1 tbsp basil pesto

2 tbsp plain non-fat Greek yogurt

1 tbsp sun-dried tomatoes

1 cup baby spinach

1 clove garlic

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 until al dente, reserving 2 tablespoons of pasta water before draining.

• 2

  Season the chicken breast with sea salt and black pepper, then sear in a non-stick skillet over medium-high heat until golden and cooked through.

• 3

  Remove the chicken from the pan to rest for 5 minutes, then slice into thin strips.

• 4

  In the same skillet, add the minced garlic and sun-dried tomatoes, sautéing for 1 minute until the garlic is fragrant.

• 5

  Reduce the heat to low and stir in the basil pesto and plain Greek yogurt until a smooth, creamy sauce forms.

• 6

  Add the cooked pasta, sliced chicken, and baby spinach to the skillet, tossing gently with the reserved pasta water until the spinach is wilted and the sauce coats everything evenly.