NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz brown rice penne pasta

0.5 tbsp basil pesto

0.25 cup plain Greek yogurt

2 tbsp sun-dried tomatoes

1 cup baby spinach

0.5 tsp 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 brown rice penne according to package instructions until al dente.

• 2

  While the pasta cooks, heat the olive oil in a large skillet over medium heat and add the minced garlic, sautéing until fragrant.

• 3

  Cut the chicken breast into bite-sized pieces, season with sea salt and black pepper, and add to the skillet.

• 4

  Cook the chicken until golden brown and fully cooked through, then stir in the sun-dried tomatoes and baby spinach.

• 5

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

• 6

  Drain the pasta, reserving two tablespoons of the cooking water, and add the pasta and water to the skillet with the chicken.

• 7

  Pour the pesto yogurt sauce over the mixture and toss gently over low heat until the sauce is warm and coats every noodle.