NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz whole wheat penne

1 tbsp basil pesto

0.25 cup plain non-fat Greek yogurt

2 tbsp sun-dried tomatoes

1 cup fresh baby spinach

1 clove garlic

0.5 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

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 the pasta cooks, heat the olive oil in a large skillet over medium-high heat and add the diced chicken breast.

• 3

  Season the chicken with sea salt and black pepper, sautéing until golden brown and cooked through, about 6-8 minutes.

• 4

  Add the minced garlic and sun-dried tomatoes to the skillet, stirring for 1 minute until the garlic is fragrant.

• 5

  Reduce the heat to low, then fold in the fresh baby spinach until it just begins to wilt.

• 6

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

• 7

  Drain the pasta, reserving 2 tablespoons of pasta water, then add the pasta and the pesto-yogurt mixture to the skillet.

• 8

  Toss everything together gently, adding the reserved pasta water if needed to reach a velvety consistency, and serve immediately.