NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz whole grain penne

1 tbsp basil pesto

2 tbsp non-fat Greek yogurt

1 cup baby spinach

0.25 tbsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

  While the pasta cooks, dice the chicken breast into bite-sized pieces and season with the sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat and add the chicken, cooking until golden brown and cooked through.

• 4

  Add the minced garlic and baby spinach to the skillet, sautéing for 1-2 minutes until the spinach is wilted.

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

• 7

  Turn off the heat and stir in the pesto-yogurt mixture, tossing everything until the pasta is evenly coated in the luscious sauce.