NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 oz whole wheat penne

1 tbsp basil pesto

2 tbsp non-fat Greek yogurt

1 tbsp sun-dried tomatoes

1 cup baby spinach

1 tsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a small pot of salted water to a boil and cook the whole wheat penne according to package directions 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 the olive oil in a non-stick skillet over medium-high heat. Add the chicken and sauté until golden brown and cooked through, about 5-7 minutes.

• 4

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

• 5

  Add the baby spinach to the skillet and toss until just wilted.

• 6

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

• 7

  Drain the pasta, reserving 1 tablespoon of the pasta water.

• 8

  Add the cooked pasta and the pesto-yogurt mixture to the skillet, tossing everything together until the chicken and pasta are evenly coated. If the sauce is too thick, add the reserved pasta water.

• 9

  Remove from heat and serve immediately.