NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1 oz Whole wheat penne

1 tbsp Basil pesto

2 tbsp Plain nonfat Greek yogurt

0.5 cup Cherry tomatoes

1 tsp Extra virgin olive oil

1 tsp Lemon juice

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 wheat penne according to package directions until al dente.

• 2

  While the pasta cooks, cut the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes.

• 4

  Add the minced garlic and halved cherry tomatoes to the skillet, sautéing for 2 minutes until the tomatoes begin to soften and blister.

• 5

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

• 6

  Drain the pasta, reserving 2 tablespoons of pasta water. Add the pasta and reserved water to the skillet with the chicken and tomatoes.

• 7

  Remove the skillet from heat and stir in the pesto-yogurt mixture, tossing until the pasta is thoroughly coated in the creamy sauce.