NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat penne

1 tbsp basil pesto

0.25 cup plain Greek yogurt

1 cup fresh spinach

0.5 cup cherry tomatoes

1 tsp extra virgin olive oil

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 according to package directions until al dente.

• 2

  Season the chicken breast with sea salt and black pepper on both sides.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through, about 5-6 minutes per side.

• 4

  Remove the chicken from the pan and let it rest for 2 minutes before slicing into bite-sized strips.

• 5

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

• 6

  Add the fresh spinach to the skillet and stir until just wilted.

• 7

  In a small bowl, whisk together the basil pesto and Greek yogurt with 2 tablespoons of the hot pasta water to create a smooth, creamy sauce.

• 8

  Drain the pasta and add it to the skillet along with the sliced chicken and the pesto-yogurt sauce.

• 9

  Toss everything together over low heat until the sauce coats the pasta evenly and serve warm.