NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz whole wheat penne

1 tbsp basil pesto

2 tbsp plain non-fat Greek yogurt

0.5 cup cherry tomatoes

0.5 tbsp extra virgin olive oil

1 tsp lemon zest

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Bring a 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, heat the extra virgin olive oil in a large skillet over medium-high heat.

• 3

  Season the diced chicken breast with sea salt and black pepper, then add it to the skillet and cook until golden brown and cooked through.

• 4

  Add the minced garlic and halved cherry tomatoes to the skillet, sautéing for 2 minutes until the tomatoes just begin to soften and blister.

• 5

  In a small bowl, whisk together the basil pesto, Greek yogurt, lemon juice, and lemon zest until a smooth sauce forms.

• 6

  Drain the pasta, reserving two tablespoons of the cooking water, then add the pasta and the pesto mixture to the skillet with the chicken.

• 7

  Toss everything together over low heat, adding the reserved pasta water if needed to reach a creamy consistency, and serve immediately.