Name: Creamy Pesto Chicken Pasta
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 1 serving
Ingredients: 6 oz raw chicken breast; 1.5 oz dry whole wheat penne; 1 tsp olive oil; 0.5 cup raw cherry tomatoes; 1 cup raw baby spinach; 1 tbsp basil pesto; 2 tbsp nonfat Greek yogurt; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp pasta water

Instructions

Prep 10 min · Cook 12 min

Bring a large pot of salted water to a boil and cook the dry whole wheat penne according to package directions until al dente.
While the pasta cooks, slice the raw chicken breast into bite-sized cubes and season with the sea salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat, then add the chicken and sauté until golden and cooked through, about 6-8 minutes.
Add the halved raw cherry tomatoes to the skillet and cook for 2 minutes until they begin to soften and blister.
Reserve 1 tablespoon of the starchy pasta water from the pot, then drain the remaining pasta.
In a small bowl, whisk together the basil pesto, nonfat Greek yogurt, and reserved pasta water until the sauce is smooth and creamy.
Reduce the skillet heat to low, add the cooked pasta and raw baby spinach to the chicken, and stir until the spinach is just wilted.
Pour the creamy pesto sauce over the chicken and pasta mixture, tossing gently to coat everything evenly before serving warm.

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Instructions

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