NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat penne

1 tbsp basil pesto

2 tbsp non-fat Greek yogurt

0.5 cup cherry tomatoes

0.5 tbsp extra virgin olive oil

1 tsp lemon juice

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 directions until al dente.

• 2

  While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium-high heat.

• 3

  Add the cubed chicken breast to the skillet, seasoning with sea salt and black pepper, and sauté until golden and cooked through.

• 4

  Stir in the minced garlic and halved cherry tomatoes, cooking for 2-3 minutes until the tomatoes begin to blister and soften.

• 5

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

• 6

  Reserve 2 tablespoons of pasta water, then drain the pasta and add it to the skillet with the chicken.

• 7

  Turn off the heat and stir in the pesto-yogurt mixture and reserved pasta water, tossing until the pasta is coated in a velvety sauce.

• 8

  Squeeze the lemon juice over the top and serve immediately.