NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz whole wheat penne

1 tbsp basil pesto

2 tbsp plain Greek yogurt

2 tbsp sun-dried tomatoes

1 cup baby spinach

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Bring a medium 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, slice the chicken breast into bite-sized strips and season evenly with sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat. Add the chicken and minced garlic, sautéing until the chicken is golden and cooked through.

• 4

  Lower the heat to medium and stir in the sun-dried tomatoes and baby spinach, cooking for 1-2 minutes until the spinach is just wilted.

• 5

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

• 6

  Drain the pasta, reserving 2 tablespoons of pasta water, and add both to the skillet with the chicken and vegetables.

• 7

  Pour the pesto yogurt sauce over the mixture and toss everything together until the pasta is thoroughly coated and creamy.