NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.5 cup Whole grain penne pasta

1 tbsp Basil pesto

2 tbsp Plain nonfat Greek yogurt

2 tbsp Sun-dried tomatoes

1 cup Fresh baby spinach

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

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

• 2

  Dice the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through, approximately 6-8 minutes.

• 4

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

• 5

  Lower the heat to medium and add the cooked pasta and fresh baby spinach to the skillet, tossing until the spinach just begins to wilt.

• 6

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

• 7

  Pour the pesto mixture over the chicken and pasta, tossing gently to coat every ingredient in the velvety sauce before serving.