NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.75 oz whole wheat penne

1 tbsp basil pesto

2 tbsp plain Greek yogurt

0.5 cup cherry tomatoes

1 tsp olive oil

1 clove garlic

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

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

  While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.

• 3

  Season the diced chicken breast with sea salt and black pepper, then add to the skillet and cook until golden and cooked through.

• 4

  Add the minced garlic and halved cherry tomatoes to the skillet, sautéing for 2-3 minutes until the tomatoes begin to soften and burst.

• 5

  In a small bowl, whisk together the basil pesto, Greek yogurt, and lemon juice until smooth to create the sauce.

• 6

  Drain the pasta, reserving 2 tablespoons of the pasta water.

• 7

  Add the cooked pasta and the creamy pesto sauce to the skillet with the chicken and tomatoes.

• 8

  Toss everything together over low heat, adding the reserved pasta water if needed to reach a silky consistency, and garnish with fresh parsley.