NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.75 cup cheese tortellini

1 cup fresh spinach

1 tbsp basil pesto

2 tbsp plain non-fat Greek yogurt

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the cheese tortellini according to package directions until al dente.

• 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 it to the skillet.

• 4

  Sauté the chicken for 5-7 minutes until golden brown and cooked through.

• 5

  Reduce the heat to low and add the fresh spinach to the skillet, stirring until the leaves are just wilted.

• 6

  Stir in the basil pesto and Greek yogurt until a smooth, creamy sauce forms in the pan.

• 7

  Drain the tortellini and add them to the skillet, tossing gently to coat every piece in the herbaceous sauce before serving.