NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1.25 oz Whole wheat penne pasta

1 tbsp Basil pesto

0.25 cup Plain non-fat Greek yogurt

1 tbsp Chopped sun-dried tomatoes

1 cup Baby spinach

1 tsp Olive oil

1 clove Garlic

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 wheat penne until al dente, about 9-11 minutes.

• 2

  While the pasta cooks, dice 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 sear until golden brown and cooked through, about 5-6 minutes.

• 4

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

• 5

  Stir in the baby spinach and cook just until wilted, then reduce the heat to low.

• 6

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

• 7

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

• 8

  Add the cooked pasta and the pesto-yogurt mixture to the skillet, tossing gently to coat. Add the reserved pasta water if needed to reach a velvety consistency.

• 9

  Serve immediately while warm and creamy.