NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat penne pasta

1 tbsp basil pesto

2 tbsp non-fat Greek yogurt

2 tbsp sun-dried tomatoes

1 cup fresh baby spinach

1 tsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  While the pasta cooks, season the diced chicken breast evenly with the sea salt and black pepper.

• 3

  Heat the extra virgin 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 chopped sun-dried tomatoes to the skillet, cooking for 1 minute until the garlic is fragrant.

• 5

  Stir in the fresh 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 non-fat Greek yogurt with 2 tablespoons of the hot pasta water to create a smooth sauce.

• 7

  Drain the pasta and add it to the skillet, then pour the creamy pesto sauce over the top and toss everything together until well-coated.