NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1.5 oz Whole wheat penne pasta

1 tbsp Basil pesto

2 tbsp Plain Greek yogurt

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.

• 2

  Reserve 2 tablespoons of pasta water before draining the noodles.

• 3

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

• 4

  Heat olive oil in a large skillet over medium heat and sauté the chicken until golden brown and cooked through.

• 5

  Add the minced garlic to the skillet and cook for 1 minute until fragrant.

• 6

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

• 7

  Lower the skillet heat and add the cooked pasta, baby spinach, and the pesto-yogurt mixture.

• 8

  Toss everything together gently, adding the reserved pasta water as needed to create a creamy coating until the spinach is just wilted.