NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 oz whole wheat penne pasta

0.5 cup cherry tomatoes

2 tbsp nonfat Greek yogurt

1 tbsp basil pesto

1 tsp extra virgin olive oil

1 clove garlic

1 tsp lemon juice

0.25 tsp lemon zest

0.25 tsp sea salt

0.25 tsp black pepper

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, season the chicken breast with sea salt and black pepper.

• 3

  Heat 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 halved cherry tomatoes and minced garlic to the skillet, sautéing for 2 minutes until the tomatoes begin to soften and burst.

• 5

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

• 6

  Drain the pasta, reserving 2 tablespoons of pasta water, then add the pasta and the pesto mixture to the skillet.

• 7

  Toss everything together over low heat, adding the reserved pasta water if needed to reach a creamy consistency, then serve immediately.