NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 oz whole wheat penne pasta

1 tsp extra virgin olive oil

1 tbsp basil pesto

2 tbsp nonfat Greek yogurt

1 tbsp sun-dried tomatoes

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

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 the pasta cooks, dice 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 sear the chicken until golden brown and cooked through.

• 4

  Reduce the heat to medium and add the minced garlic and chopped sun-dried tomatoes, sautéing for 1 minute until fragrant.

• 5

  Add the fresh baby spinach to the skillet and toss for 1-2 minutes until just wilted.

• 6

  In a small bowl, whisk together the basil pesto and Greek yogurt until smooth, then stir the mixture into the skillet.

• 7

  Drain the pasta, reserving 2 tablespoons of the cooking water, and toss the pasta and reserved water into the skillet until the sauce is creamy and evenly coats the chicken.