NUTRITION

SERVINGS

INGREDIENTS

5 oz Boneless skinless chicken breast

1.5 oz Whole wheat penne pasta

2 tbsp Basil pesto

2 tbsp Plain Greek yogurt

1 cup Baby spinach

0.5 cup Cherry tomatoes

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

  Bring a large 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, heat the extra virgin 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, adding the minced garlic during the last minute.

• 5

  Stir in the cherry tomatoes and cook for 2 minutes until they just begin to soften and blister.

• 6

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

• 7

  Reserve 0.25 cup of pasta water, then drain the pasta and add it to the skillet with the chicken.

• 8

  Add the baby spinach and the pesto-yogurt mixture to the skillet, tossing gently until the spinach is wilted and the pasta is coated.

• 9

  If the sauce is too thick, add the reserved pasta water one tablespoon at a time until the desired creamy consistency is reached.