NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 oz Whole wheat penne

1 tbsp Basil pesto

0.25 cup Plain non-fat Greek yogurt

1 tsp Extra virgin olive oil

1 cup Fresh baby spinach

0.5 cup Cherry tomatoes

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the whole wheat penne according to package directions until al dente. Reserve 2 tablespoons of the pasta water before draining.

• 2

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

• 3

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

• 4

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

• 5

  Reduce the heat to low and stir in the fresh baby spinach, cooking just until the leaves are wilted.

• 6

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

• 7

  Add the cooked pasta and the pesto-yogurt mixture to the skillet. Toss everything together, adding the reserved pasta water as needed to reach a creamy, sauce-like consistency.