NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 oz whole wheat penne pasta

1.5 tbsp basil pesto

2 tbsp plain nonfat Greek yogurt

1 cup baby spinach

0.5 cup cherry tomatoes

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp minced garlic

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook the whole wheat penne according to package directions until al dente.

• 2

  While the pasta cooks, slice 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 and sauté the chicken until golden and cooked through, about 5-7 minutes.

• 4

  Add the minced garlic and halved cherry tomatoes to the skillet, cooking for 2 minutes until the tomatoes begin to soften.

• 5

  Lower the heat to medium-low and stir in the baby spinach until just wilted.

• 6

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

• 7

  Drain the pasta, reserving 2 tablespoons of pasta water, and add both to the skillet with the chicken and vegetables.

• 8

  Pour the creamy pesto sauce over the mixture and toss gently until everything is evenly coated and heated through.