NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 oz whole wheat penne

1 tbsp basil pesto

2 tbsp non-fat Greek yogurt

0.5 cup cherry tomatoes

1 tsp extra virgin olive oil

1 clove garlic

0.5 tsp lemon zest

1 tsp lemon juice

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 according to package directions until al dente.

• 2

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

• 3

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

• 4

  Remove the chicken from the pan to rest, then add the halved cherry tomatoes and minced garlic to the same skillet, sautéing for 3 minutes until the tomatoes begin to blister.

• 5

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

• 6

  Slice the rested chicken into strips and add it back to the skillet along with the cooked pasta and the creamy pesto sauce.

• 7

  Toss everything together over low heat for 1 minute until the sauce coats the pasta beautifully and serve immediately.