NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 cup whole wheat penne pasta

1 tbsp basil pesto

2 tbsp plain non-fat greek yogurt

2 tbsp sun-dried tomatoes

1 cup baby spinach

1 clove garlic

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a small 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-high heat. Add the chicken and sauté until golden brown and cooked through, about 6-8 minutes.

• 4

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

• 5

  Lower the heat to medium-low and stir in the baby spinach, allowing it to wilt gently into the chicken mixture.

• 6

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

• 7

  Drain the pasta, reserving 1 tablespoon of pasta water. Add the pasta and reserved water to the skillet.

• 8

  Remove the skillet from the heat and fold in the pesto yogurt mixture, stirring until the pasta is evenly coated and creamy.