NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz whole wheat penne pasta

1 tbsp basil pesto

2 tbsp non-fat Greek yogurt

1 tbsp sun-dried tomatoes

1 cup fresh baby spinach

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

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

  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 large skillet over medium-high heat and sauté the chicken until golden brown and cooked through.

• 4

  Add the minced garlic and sun-dried tomatoes to the skillet, stirring for 1 minute until the garlic is fragrant.

• 5

  Reduce the heat to low and stir in the fresh baby spinach, cooking just until the leaves begin to wilt.

• 6

  In a small bowl, whisk together the basil pesto and Greek yogurt with 2 tablespoons of the hot pasta cooking water to create a smooth, creamy sauce.

• 7

  Drain the pasta and add it to the skillet, pouring the pesto mixture over the top and tossing thoroughly to coat.