NUTRITION

SERVINGS

INGREDIENTS

5 ounce chicken breast

1.5 ounce whole wheat penne

1 tablespoon basil pesto

2 tablespoon plain non-fat Greek yogurt

1 tablespoon sun-dried tomatoes

1 cup baby spinach

1 teaspoon olive oil

0.25 teaspoon sea salt

0.25 teaspoon 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, dice the chicken breast into bite-sized pieces and mince the garlic.

• 3

  Heat the olive oil in a large skillet over medium-high heat, then add the chicken, garlic, sea salt, and black pepper.

• 4

  Sauté the chicken for 5-7 minutes until golden brown and cooked through.

• 5

  Reduce the heat to low and stir in the sun-dried tomatoes and baby spinach until the spinach is just wilted.

• 6

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

• 7

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

• 8

  Toss everything together until the pasta is coated in the velvety sauce, adding the reserved water if needed for consistency.