NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz whole grain penne pasta

1 tbsp basil pesto

2 tbsp non-fat Greek yogurt

1 tbsp sun-dried tomatoes

0.5 tsp extra virgin olive oil

1 cup fresh baby spinach

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Boil a pot of salted water and cook the whole grain penne according to package directions until al dente.

• 2

  While the pasta cooks, heat the olive oil in a large skillet over medium heat and sauté the minced garlic until fragrant.

• 3

  Add the diced chicken breast to the skillet, seasoning with sea salt and black pepper, and cook until golden brown and cooked through.

• 4

  Stir in the sun-dried tomatoes and baby spinach, cooking for 1-2 minutes until the spinach begins to wilt.

• 5

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

• 6

  Drain the pasta, reserving two tablespoons of the cooking water, then add the pasta and the pesto mixture to the skillet.

• 7

  Toss all ingredients together over low heat, adding the reserved pasta water as needed to achieve a silky consistency.