NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz whole wheat penne pasta

1 tsp extra virgin olive oil

1 tbsp basil pesto

2 tbsp plain nonfat Greek yogurt

1 tbsp sun-dried tomatoes

1 cup fresh baby spinach

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

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, season the chicken breast with sea salt and black pepper.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat and sauté the chicken until golden and cooked through.

• 4

  Lower the heat to medium and add the minced garlic and sun-dried tomatoes, stirring for one minute until fragrant.

• 5

  Add the fresh baby spinach to the skillet and toss until just wilted.

• 6

  In a small bowl, whisk together the basil pesto and Greek yogurt with a tablespoon of the hot pasta water to create a smooth sauce.

• 7

  Drain the pasta and add it to the skillet, then pour the pesto cream sauce over the mixture and toss gently to coat everything evenly.