NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Brown rice penne pasta

0.5 tbsp Basil pesto

0.25 cup Plain Greek yogurt

1 cup Baby spinach

0.5 cup Cherry tomatoes

0.5 tsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the brown rice penne according to package directions until al dente.

• 2

  While the pasta cooks, cut the chicken breast into bite-sized cubes and season with sea salt and black pepper.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat and add the chicken, sautéing until golden and cooked through.

• 4

  Add the minced garlic and halved cherry tomatoes to the skillet, cooking for 2 minutes until the tomatoes begin to soften.

• 5

  Stir in the baby spinach and cook just until wilted, then remove the skillet from the heat.

• 6

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

• 7

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

• 8

  Pour the creamy pesto sauce over the mixture and toss well, adding a teaspoon of pasta water if needed to reach your desired consistency.