NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz whole wheat penne pasta

1 tbsp basil pesto

1 tbsp non-fat Greek yogurt

1 tbsp sun-dried tomatoes

1 cup fresh baby spinach

0.5 tsp extra virgin 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 pasta cooks, season the diced chicken breast with sea salt and black pepper.

• 3

  Heat the extra virgin 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 chopped sun-dried tomatoes to the skillet, stirring for 1 minute until fragrant.

• 5

  Reduce heat to low and add the fresh baby spinach, stirring until just wilted.

• 6

  In a small bowl, whisk together the basil pesto and non-fat Greek yogurt with 1 tablespoon of the pasta cooking water to create a creamy sauce.

• 7

  Drain the pasta and add it to the skillet, then pour the pesto mixture over the top and toss everything together until well coated.