NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 oz Whole grain penne

1 tbsp Basil pesto

2 tbsp Non-fat Greek yogurt

0.5 cup Cherry tomatoes

1 cup Baby spinach

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

1 tsp Lemon zest

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the whole grain penne according to package directions until al dente.

• 2

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

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through.

• 4

  Remove the chicken from the pan to rest for three minutes, then slice into bite-sized strips.

• 5

  In the same skillet, add the cherry tomatoes and sauté for 3 minutes until they begin to soften and burst.

• 6

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

• 7

  Reduce the skillet heat to low, then add the cooked pasta, sliced chicken, baby spinach, and the pesto-yogurt mixture.

• 8

  Toss everything gently until the spinach is wilted and the pasta is evenly coated, then finish with lemon juice and lemon zest before serving.