NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 oz whole wheat penne pasta

1 tbsp basil pesto

2 tbsp non-fat Greek yogurt

2 tbsp sun-dried tomatoes

1 cup fresh baby spinach

1 tsp extra virgin olive oil

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 instructions until al dente, reserving 2 tablespoons of pasta water before draining.

• 2

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

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat, then add the chicken and sauté until golden brown and cooked through, about 5-6 minutes.

• 4

  Reduce the heat to medium, then add the minced garlic and sun-dried tomatoes to the skillet, stirring for 1 minute until fragrant.

• 5

  Add the fresh baby spinach to the pan and toss gently until it begins to wilt.

• 6

  In a small bowl, whisk together the basil pesto, non-fat Greek yogurt, and the reserved pasta water to create a smooth, creamy sauce.

• 7

  Turn off the heat, add the cooked pasta to the skillet, and pour the pesto mixture over the top, tossing everything together until the pasta is thoroughly coated and creamy.