NUTRITION

SERVINGS

INGREDIENTS

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

  Cook the whole wheat penne in a pot of boiling salted water according to package directions until al dente, reserving two tablespoons of pasta water before draining.

• 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, about 6-8 minutes.

• 4

  Stir in the minced garlic and chopped sun-dried tomatoes, sautéing for 1 minute until the garlic is fragrant.

• 5

  Add the baby spinach to the skillet and toss until it just begins to wilt.

• 6

  In a small bowl, whisk together the basil pesto and non-fat Greek yogurt with the reserved pasta water to create a creamy sauce.

• 7

  Reduce the skillet heat to low, add the cooked pasta, and pour the pesto-yogurt sauce over the mixture.

• 8

  Toss everything together until the pasta and chicken are thoroughly coated in the silky sauce and serve immediately.