NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat penne

1 tbsp basil pesto

0.25 cup plain non-fat Greek yogurt

1 tsp extra virgin olive oil

1 cup fresh baby spinach

0.5 cup cherry tomatoes

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

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 cubes and season with 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 and cooked through.

• 4

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

• 5

  Stir in the fresh baby spinach and cook just until wilted, then remove the skillet from the heat.

• 6

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

• 7

  Drain the pasta, reserving 2 tablespoons of pasta water, and toss everything together in the skillet until the sauce is creamy and glossy.