NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 oz brown rice penne

1 tbsp basil pesto

1 tbsp nonfat Greek yogurt

2 tbsp sun-dried tomatoes

1 cup baby spinach

0.5 tbsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook the brown rice penne according to package instructions until al dente.

• 2

  While the pasta cooks, dice the chicken breast into 1-inch pieces and season evenly with sea salt and black pepper.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat.

• 4

  Add the chicken to the skillet and sauté for 5-6 minutes until golden brown and cooked through.

• 5

  Stir in the minced garlic and sun-dried tomatoes, cooking for 1 minute until the garlic is fragrant.

• 6

  Add the baby spinach to the skillet and toss gently until it just begins to wilt.

• 7

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

• 8

  Drain the pasta, reserving 1 tablespoon of the cooking water, and add both to the skillet with the chicken and vegetables.

• 9

  Turn off the heat and stir in the pesto-yogurt mixture, tossing until the pasta is thoroughly coated and glossy.