NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 cup whole grain pasta

1 tbsp basil pesto

2 tbsp non-fat Greek yogurt

1 tbsp sun-dried tomatoes

1 cup fresh baby spinach

1 clove garlic

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Cook the whole grain pasta according to package instructions until al dente; reserve 2 tablespoons of pasta water before draining.

• 2

  Season the chicken breast evenly with sea salt and black pepper.

• 3

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

• 4

  Remove the chicken from the pan and let it rest for 3 minutes before slicing into thin strips.

• 5

  In the same skillet, reduce heat to medium and sauté the minced garlic and sun-dried tomatoes for 1 minute until fragrant.

• 6

  Add the fresh baby spinach to the skillet and cook until just wilted.

• 7

  In a small bowl, whisk together the basil pesto and non-fat Greek yogurt to create a creamy sauce base.

• 8

  Add the cooked pasta and sliced chicken back into the skillet.

• 9

  Pour the pesto-yogurt mixture and reserved pasta water into the pan, tossing everything together over low heat until the sauce is creamy and coats the pasta evenly.