NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 oz Whole wheat penne

1 tbsp Basil pesto

0.25 cup Plain non-fat Greek yogurt

0.5 cup Cherry tomatoes

1 cup Baby spinach

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Garlic

PREPARATION

• 1

  Bring a pot of water to a boil and cook the whole wheat penne according to the package instructions until al dente.

• 2

  Season the chicken breast pieces with sea salt and black pepper on all sides.

• 3

  Heat olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through.

• 4

  Add the minced garlic and halved cherry tomatoes to the skillet, cooking for 2-3 minutes until the tomatoes begin to blister.

• 5

  Stir in the baby spinach and cook just until it begins to wilt, then remove the skillet from the heat.

• 6

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

• 7

  Drain the pasta and add it to the skillet along with the creamy pesto sauce, tossing everything together until well coated.