NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 oz Whole wheat penne

1 tbsp Basil pesto

0.25 cup Non-fat Greek yogurt

2 tbsp Sun-dried tomatoes

1 cup Baby spinach

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Olive oil

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 pasta cooks, 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 for 5-7 minutes per side until fully cooked, then remove from pan and slice into strips.

• 4

  In the same skillet, lower the heat to medium and add the minced garlic and sun-dried tomatoes, sautéing for 1 minute until fragrant.

• 5

  In a small bowl, whisk together the basil pesto and Greek yogurt to create a creamy sauce base.

• 6

  Add the cooked pasta, sliced chicken, and baby spinach to the skillet, then pour the pesto-yogurt sauce over the top.

• 7

  Toss everything together for 1-2 minutes until the spinach is wilted and the sauce is warmed through, adding a splash of pasta water if needed to reach your desired consistency.