NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz whole grain penne pasta

1 tbsp basil pesto

2 tbsp plain Greek yogurt

1 tsp extra virgin olive oil

0.5 cup cherry tomatoes

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Boil a pot of salted water and cook the penne pasta according to package directions until al dente.

• 2

  Season the chicken breast with sea salt and black pepper.

• 3

  Heat olive oil in a skillet over medium-high heat and sear the chicken until golden and cooked through, about 5-6 minutes per side.

• 4

  Remove chicken from the pan, let it rest for 2 minutes, then slice into thin strips.

• 5

  In the same skillet, add the minced garlic and halved cherry tomatoes, sautéing until the tomatoes begin to soften.

• 6

  Lower the heat to low; stir in the basil pesto and Greek yogurt until a smooth, creamy sauce forms.

• 7

  Add the cooked pasta, sliced chicken, and baby spinach to the skillet, tossing gently until the spinach is wilted and everything is well coated.