NUTRITION

SERVINGS

INGREDIENTS

1.5 oz whole wheat penne

4 oz chicken breast

2 tbsp basil pesto

0.25 cup non-fat Greek yogurt

1 cup baby spinach

0.5 cup cherry tomatoes

1 tsp 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 until al dente.

• 2

  While pasta cooks, dice the chicken breast into bite-sized pieces and season with the sea salt and black pepper.

• 3

  Heat olive oil in a large skillet over medium heat and sauté the chicken until golden and cooked through.

• 4

  Add the minced garlic and halved cherry tomatoes to the skillet, cooking for 2 minutes until the tomatoes begin to soften.

• 5

  Stir in the baby spinach and cook just until wilted, then remove the skillet from heat.

• 6

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

• 7

  Drain the pasta, reserving 2 tablespoons of the pasta water, and add both to the skillet.

• 8

  Pour the creamy pesto sauce over the pasta and chicken, tossing gently to coat everything evenly before serving.