NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz whole grain penne pasta

1 tbsp basil pesto

2 tbsp plain nonfat Greek yogurt

1 tbsp sun-dried tomatoes

1 cup fresh baby spinach

0.5 tsp extra virgin olive oil

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook the whole grain 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 garlic powder, sea salt, and black pepper.

• 3

  Heat the olive oil in a non-stick skillet over medium-high heat. Add the chicken and sauté for 5-7 minutes until cooked through and lightly golden.

• 4

  Lower the heat to medium and stir in the chopped sun-dried tomatoes and fresh baby spinach, cooking just until the spinach begins to wilt.

• 5

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

• 6

  Drain the pasta, reserving 2 tablespoons of the starchy pasta water.

• 7

  Add the cooked pasta and the reserved water to the skillet with the chicken and vegetables.

• 8

  Pour the creamy pesto mixture over the pasta and toss everything together over low heat for 1 minute until the sauce is well-distributed and warm.