NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup whole wheat penne pasta

1 tbsp basil pesto

0.25 cup plain non-fat Greek yogurt

1 tbsp grated parmesan cheese

1 cup fresh baby spinach

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the whole wheat penne according to package instructions until al dente.

• 2

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

• 3

  Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes.

• 4

  Add the minced garlic to the skillet during the last minute of cooking the chicken, sautéing until fragrant.

• 5

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

• 6

  Add the fresh baby spinach to the skillet with the chicken, stirring until just wilted.

• 7

  Drain the pasta, reserving 2 tablespoons of the pasta water.

• 8

  Reduce the skillet heat to low. Add the cooked pasta, the pesto-yogurt mixture, and the reserved pasta water to the skillet.

• 9

  Toss everything together until the pasta is well-coated and creamy, then sprinkle with grated parmesan cheese before serving.