Name: Creamy Pesto Chicken Pasta
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 1 serving
Ingredients: 5 oz raw chicken breast; 1.25 oz dry whole wheat penne; 1.5 tbsp pesto; 2 tbsp nonfat Greek yogurt; 1 cup raw baby spinach; 0.5 cup cherry tomatoes; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic

Nutrition

Per serving

483 calories

Protein: 44g; 36% of calories
Carbs: 36g; 29% of calories
Fat: 19g; 35% of calories

Instructions

Prep 10 min · Cook 12 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, reserving 2 tablespoons of pasta water before draining.
While the pasta cooks, dice the raw chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat, then add the chicken and cook for 5-6 minutes until golden brown and cooked through.
Add the minced garlic and halved cherry tomatoes to the skillet, sautéing for 2 minutes until the tomatoes begin to soften and release their juices.
Reduce the skillet heat to low and stir in the pesto, nonfat Greek yogurt, and reserved pasta water to create a smooth, creamy sauce.
Fold in the raw baby spinach and cooked penne, tossing gently for 1 minute until the spinach is wilted and the pasta is thoroughly coated in the fragrant sauce.

Nutrition

Ingredients

Instructions

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