NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat penne pasta

1 tbsp basil pesto

2 tbsp plain nonfat Greek yogurt

1 cup fresh spinach

0.5 cup cherry tomatoes

1 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 whole wheat penne according to package directions until al dente.

• 2

  While the pasta cooks, dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium heat. Add the chicken and cook for 5-7 minutes until golden brown and cooked through.

• 4

  Add the minced garlic and halved cherry tomatoes to the skillet, sautéing for 2 minutes until the tomatoes begin to soften.

• 5

  Reserve 2 tablespoons of the pasta cooking water, then drain the pasta.

• 6

  In a small bowl, whisk together the basil pesto, Greek yogurt, and the reserved pasta water until smooth.

• 7

  Add the cooked pasta and fresh spinach to the skillet with the chicken. Pour the creamy pesto sauce over the top.

• 8

  Toss everything together over low heat for 1 minute until the spinach is wilted and the pasta is thoroughly coated in the silky sauce.