NUTRITION

SERVINGS

INGREDIENTS

1.5 oz whole wheat penne

5 oz chicken breast

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp sun-dried tomatoes

1 cup baby spinach

1 tbsp basil pesto

2 tbsp Greek yogurt

1 tbsp pasta water

PREPARATION

• 1

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

• 2

  Before draining the pasta, reserve 1 tablespoon of the starchy pasta water and set it aside.

• 3

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

• 4

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

• 5

  Lower the heat to medium and stir in the chopped sun-dried tomatoes and baby spinach, cooking just until the spinach begins to wilt.

• 6

  In a small bowl, whisk together the basil pesto, Greek yogurt, and reserved pasta water until a smooth, creamy sauce forms.

• 7

  Add the cooked pasta to the skillet with the chicken and vegetables, then pour the pesto sauce over the top.

• 8

  Toss everything together gently over low heat for 1 minute until the pasta is thoroughly coated and the sauce is warm.