NUTRITION

SERVINGS

INGREDIENTS

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 baby spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Bring a large 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, reserve 2 tablespoons of the starchy pasta water, then drain the rest.

• 3

  Season the chicken breast pieces with sea salt and black pepper.

• 4

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

• 5

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

• 6

  Lower the heat to low and stir in the fresh baby spinach until it just begins to wilt.

• 7

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

• 8

  Add the cooked pasta and the creamy pesto sauce to the skillet, tossing everything together until the pasta is well-coated and heated through.