NUTRITION

SERVINGS

INGREDIENTS

4 oz boneless, skinless chicken breast

1.5 oz whole wheat pasta

1 cup fresh basil leaves

2 cloves garlic

2 tablespoons grated Parmesan cheese

1/4 cup light Greek yogurt

1/2 cup cherry tomatoes

1 cup baby spinach

2 teaspoons extra virgin olive oil

1 tablespoon pine nuts

PREPARATION

• 1

  Bring a pot of salted water to boil for the pasta.

• 2

  Cut chicken breast into thin, even strips and season with salt and pepper.

• 3

  Heat 1 teaspoon olive oil in a large skillet over medium-high heat. Cook chicken strips for 5-6 minutes until golden and cooked through. Remove from pan and set aside.

• 4

  Cook whole wheat pasta according to package directions until al dente. Reserve 1/4 cup pasta water before draining.

• 5

  While pasta cooks, make the pesto sauce: In a food processor, combine basil, garlic, pine nuts, and Parmesan. Pulse until finely chopped.

• 6

  With processor running, slowly add 1 teaspoon olive oil until combined. Transfer to a bowl and stir in Greek yogurt until smooth.

• 7

  In the same skillet used for chicken, add cherry tomatoes and cook for 2-3 minutes until they begin to burst.

• 8

  Add cooked pasta, pesto-yogurt sauce, and a splash of reserved pasta water to the skillet. Stir to combine.

• 9

  Add cooked chicken back to the pan along with baby spinach. Toss until spinach is just wilted and everything is well coated in sauce.

• 10

  Serve immediately, garnished with additional Parmesan if desired.