NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.5 cup Whole wheat penne

1 tbsp Basil pesto

2 tbsp Plain nonfat Greek yogurt

2 tbsp Dry-packed sun-dried tomatoes

1 cup Fresh baby spinach

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Olive oil

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the whole wheat penne until al dente, then drain and set aside.

• 2

  Season the chicken breast evenly on both sides with garlic powder, 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 skillet, let it rest for 2 minutes, then slice it into thin strips.

• 5

  In the same skillet, reduce the heat to low and add the sun-dried tomatoes and baby spinach, stirring until the spinach is just wilted.

• 6

  Whisk together the basil pesto and Greek yogurt in a small bowl, then pour the mixture into the skillet, stirring to combine with the vegetables.

• 7

  Add the cooked pasta and sliced chicken back into the skillet, tossing gently until everything is coated in the velvety sauce and heated through.