NUTRITION

SERVINGS

INGREDIENTS

1.25 oz whole wheat penne

4.5 oz chicken breast

1 tsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 cup baby spinach

0.5 cup cherry tomatoes

1 tbsp basil pesto

0.25 cup plain Greek yogurt

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

  While pasta cooks, heat the olive oil in a large skillet over medium-high heat and add the cubed chicken breast.

• 3

  Season the chicken with sea salt and black pepper, sautéing until golden brown and cooked through.

• 4

  Stir in the minced garlic, halved cherry tomatoes, and baby spinach, cooking until the spinach is wilted and tomatoes are softened.

• 5

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

• 6

  Drain the pasta, reserving a splash of pasta water, then return the pasta to the skillet with the chicken and vegetables.

• 7

  Remove the skillet from heat and stir in the pesto-yogurt mixture, adding reserved water if needed for a silky consistency.