Name: Creamy Pesto Chicken Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz raw chicken breast; 1.5 oz dry whole wheat penne; 1 tbsp basil pesto; 2 tbsp nonfat Greek yogurt; 1 cup raw baby spinach; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

Nutrition

Per serving

491 calories

Protein: 49g; 40% of calories
Carbs: 37g; 30% of calories
Fat: 16g; 29% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 15 min

Bring a medium 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 pieces and season evenly with sea salt, black pepper, and garlic powder.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear until golden brown and cooked through, about 6-8 minutes.
Lower the heat to medium-low and add the raw baby spinach to the skillet, stirring until just wilted.
In a small bowl, whisk together the basil pesto and nonfat Greek yogurt until smooth.
Drain the pasta, reserving 2 tablespoons of the pasta water.
Add the cooked pasta, the pesto-yogurt mixture, and the reserved pasta water to the skillet with the chicken and spinach.
Toss everything together over low heat for 1 minute until the sauce is creamy and coats the pasta evenly.

Nutrition

Ingredients

Instructions

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