NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 oz Whole grain penne pasta

1.5 tbsp Basil pesto

2 tbsp Non-fat Greek yogurt

1 tbsp Sun-dried tomatoes

1 cup Fresh baby spinach

0.5 tsp 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 grain penne according to package directions until al dente.

• 2

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

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through, about 5-6 minutes per side.

• 4

  Remove the chicken from the skillet, let it rest for a few minutes, then slice it into bite-sized strips.

• 5

  In the same skillet, reduce heat to low and add the minced garlic and sun-dried tomatoes, sautéing for 1 minute until fragrant.

• 6

  In a small bowl, whisk together the basil pesto and Greek yogurt until smooth to create a creamy, protein-packed sauce base.

• 7

  Add the cooked pasta, sliced chicken, and fresh baby spinach to the skillet, tossing gently until the spinach begins to wilt.

• 8

  Pour the creamy pesto sauce over the mixture and stir until everything is evenly coated and heated through before serving.