NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat penne pasta

0.25 cup non-fat Greek yogurt

1 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup baby spinach

1 tsp olive oil

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; reserve 2 tablespoons of pasta water before draining.

• 2

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

• 3

  Season the diced chicken breast with sea salt and black pepper, then add to the skillet and sauté until golden brown and cooked through, about 6-8 minutes.

• 4

  Add the minced garlic and sun-dried tomatoes to the skillet, cooking for 1 minute until fragrant.

• 5

  Stir in the baby spinach and cook just until wilted.

• 6

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

• 7

  Reduce the skillet heat to low, then add the cooked pasta and the pesto-yogurt mixture, tossing gently to coat.

• 8

  Add the reserved pasta water 1 tablespoon at a time if needed to reach a creamy consistency, then serve immediately.