NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 oz Whole wheat penne pasta

1 tsp Extra virgin olive oil

1 tbsp Basil pesto

2 tbsp Non-fat plain Greek yogurt

1 tbsp Sun-dried tomatoes

1 cup Baby spinach

0.13 tsp Sea salt

0.13 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

  Bring a pot of water to a boil and cook the whole wheat penne until al dente, then drain and set aside.

• 2

  Season the diced chicken breast evenly with the sea salt and black pepper.

• 3

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

• 4

  Stir in the minced garlic and sun-dried tomatoes, cooking for one minute until fragrant.

• 5

  Add the baby spinach to the pan and toss until the leaves are just wilted.

• 6

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

• 7

  Lower the heat and add the cooked pasta and the pesto-yogurt mixture to the skillet, tossing until the noodles are glossy and well-coated.