NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz brown rice pasta

1 tbsp basil pesto

2 tbsp plain Greek yogurt

2 tbsp sun-dried tomatoes

1 cup fresh baby spinach

1 tsp extra virgin 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 brown rice pasta 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

  Dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 4

  Add the chicken to the skillet and sauté for 5-6 minutes until golden brown and cooked through, adding the minced garlic in the last minute of cooking.

• 5

  Stir in the sun-dried tomatoes and fresh baby spinach, cooking for 1-2 minutes until the spinach is just wilted.

• 6

  In a small bowl, whisk together the basil pesto and plain Greek yogurt to create a creamy sauce base.

• 7

  Drain the pasta, reserving a small amount of pasta water, and add the pasta to the skillet with the chicken and vegetables.

• 8

  Remove the skillet from heat and stir in the creamy pesto mixture, adding a touch of pasta water if needed to reach a smooth consistency.