NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz whole wheat penne pasta

1 tsp extra virgin olive oil

1 tbsp basil pesto

0.25 cup non-fat Greek yogurt

2 tbsp sun-dried tomatoes

1 cup baby spinach

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Cook the whole wheat penne in a pot of boiling salted water until al dente, reserving a small amount of pasta water before draining.

• 2

  Heat the extra virgin olive oil in a large skillet over medium-high heat.

• 3

  Season the cubed chicken breast with sea salt and black pepper, then sauté in the skillet until golden and cooked through.

• 4

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

• 5

  Toss in the baby spinach and cook until just wilted, then reduce the heat to low.

• 6

  Stir in the basil pesto and non-fat Greek yogurt until the sauce is smooth and creamy.

• 7

  Add the cooked pasta and a splash of reserved pasta water to the skillet, tossing well to coat everything in the velvety sauce.