NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz whole wheat penne pasta

1 tbsp basil pesto

2 tbsp plain non-fat Greek yogurt

0.5 cup cherry tomatoes

1 clove garlic

1 tsp olive oil

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh basil

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 pasta cooks, heat the olive oil in a large skillet over medium heat and add the minced garlic and diced chicken breast.

• 3

  Season the chicken with sea salt and black pepper, cooking until golden brown and cooked through, about 6-8 minutes.

• 4

  Add the cherry tomatoes to the skillet and sauté for 2-3 minutes until they begin to soften and blister slightly.

• 5

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

• 6

  Drain the pasta, reserving a splash of pasta water, then add the pasta to the skillet with the chicken and tomatoes.

• 7

  Turn off the heat and stir in the pesto-yogurt mixture and lemon juice, adding reserved pasta water if needed for a silky consistency.

• 8

  Garnish with chopped fresh basil before serving warm.