NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz whole wheat penne pasta

1 tbsp basil pesto

2 tbsp plain nonfat Greek yogurt

0.5 cup cherry tomatoes

1 clove garlic

1 tsp lemon juice

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp red pepper flakes

2 leaves fresh basil

PREPARATION

• 1

  Bring a large 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, slice the chicken breast into bite-sized pieces and season them evenly with the sea salt and black pepper.

• 3

  Heat the olive oil in a large non-stick skillet over medium-high heat and sauté the chicken until golden brown and cooked through, approximately 5 to 7 minutes.

• 4

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

• 5

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

• 6

  Drain the cooked pasta, reserving 2 tablespoons of the starchy pasta water, then add the pasta and the pesto sauce to the skillet with the chicken.

• 7

  Toss all ingredients together over low heat until the sauce is creamy and coats the pasta, adding the reserved water if needed, then garnish with red pepper flakes and hand-torn fresh basil.