NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

2 oz whole wheat penne

1 tbsp basil pesto

2 tbsp plain nonfat Greek yogurt

2 tbsp sun-dried tomatoes

1 cup baby spinach

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Cook the whole wheat penne in boiling salted water until al dente, reserving a small amount of pasta water before draining.

• 2

  Season the chicken breast with sea salt and black pepper, then sear in a skillet with olive oil over medium heat until cooked through.

• 3

  Add the minced garlic and chopped sun-dried tomatoes to the skillet, sautéing for one minute until the aroma is released.

• 4

  Stir in the fresh baby spinach and cook just until the leaves are wilted and bright green.

• 5

  In a small bowl, combine the basil pesto and Greek yogurt with a splash of the reserved pasta water to create a smooth sauce.

• 6

  Toss the cooked pasta into the skillet with the chicken and vegetables, then pour the creamy pesto sauce over the top.

• 7

  Stir everything together over low heat until the sauce is well-distributed and the dish is heated through.