NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1.5 oz Whole wheat penne pasta

1 tbsp Basil pesto

2 tbsp Plain nonfat Greek yogurt

1 tbsp Sun-dried tomatoes

1 cup Fresh baby spinach

1 tsp 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 wheat penne according to package instructions until al dente.

• 2

  Reserve 2 tablespoons of the pasta cooking water, then drain the pasta and set it aside.

• 3

  Season the chicken breast with sea salt and black pepper on both sides.

• 4

  Heat the olive oil in a large skillet over medium-high heat and add the chicken, cooking for 5-6 minutes per side until golden and cooked through.

• 5

  Remove the chicken from the skillet, let it rest for 2 minutes, then slice it into bite-sized strips.

• 6

  In the same skillet, add the minced garlic and sun-dried tomatoes, sautéing for 1 minute until the garlic is fragrant.

• 7

  Reduce the heat to low and add the cooked pasta, sliced chicken, basil pesto, Greek yogurt, and reserved pasta water to the skillet.

• 8

  Toss everything together until the pasta is coated in a creamy sauce, then fold in the baby spinach until it just begins to wilt.