NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken breast

0.5 cup cooked whole wheat penne

2 tbsp plain nonfat Greek yogurt

1 tbsp basil pesto

2 tbsp chopped sun-dried tomatoes

1 cup fresh baby spinach

1 tsp extra virgin olive oil

1 clove minced garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Boil the whole wheat penne in salted water until al dente, then drain and set aside.

• 2

  Heat the extra virgin olive oil in a large skillet over medium-high heat.

• 3

  Season the chicken breast with sea salt and black pepper, then sauté until cooked through and golden brown.

• 4

  Stir in the minced garlic and chopped sun-dried tomatoes, cooking for about 1 minute until the garlic is fragrant.

• 5

  Reduce the heat to medium-low and add the fresh baby spinach, stirring until it begins to wilt.

• 6

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

• 7

  Add the cooked pasta and the pesto-yogurt mixture to the skillet, tossing gently until the sauce is creamy and the pasta is well coated.